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SOUTHERN CORNMEAL ROLLS 1 c. cornmeal 1 1/2 boiling water 1/2 c. milk 1/2 c. butter or margarine 4 1/2 to 5 c. all-purpose flour 1/4 c. sugar 2 tsp. salt 2 pkg. active dry yeast 1 egg Grease 24 muffin cups. In large bowl, combine cornmeal and water; mix well. Add milk and margarine; stir until margarine is softened. Lightly spoon flour into measuring cup; level off, add 2 cups flour, sugar, salt, yeast and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 2 to 2 1/2 cup flour to form a stiff dough. On floured surface, knead until dough is smooth and no longer sticky. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size about 45 minutes. Punch down dough. Divide into 24 equal pieces and shape into balls. Place in prepared pan, cover; let rise in warm place until double in size, about 30 minutes. Heat oven to 400 degrees. Bake for 15 to 18 minutes or until golden brown. Immediately remove from pan; cool 45 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |