Cook cornmeal, sugar, salt, shortening, and milk until thick over medium heat; cool to lukewarm. Dissolve yeast in warm water. Add to mixture with two beaten eggs. Let mixture rise for 2 hours, covered, in a warm place. Then add flour to form soft dough. Knead well and let rise 1 hour, until doubled. Knead again and roll out about 1/2" thick. Cut with biscuit cutter, brush with melted butter, crease and fold over like Parker House rolls. Let rise 1 hours. Bake at 375? for 15 minutes on greased cookie sheet. Makes 4 dozen Source: "Mmountain Measures" -- Junior League of Charleston, WV ed. 1974 firstname.lastname@example.org Recipe by: Mrs. Bernard Miller Posted to EAT-L Digest by Bill Spalding
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 30 (28%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 45.5mg||14 %|
|Sodium 16mg||1 %|
|Potassium 33.3mg||1 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 15.9g|
|Protein 2.7g||4 %|
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Calories per serving: 106
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