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    CORNMEAL ROLLS


    Source of Recipe


    Tast of Home, 1998

    Recipe Link: http://recipecircus.com/recipes/Jayne/

    List of Ingredients




    2 1/4 cups warm water, divided
    1/3 cup cornmeal
    1/4 cup sugar
    3 tbls. vegetable oil
    2 tsp. salt
    2 pkgs. active dry yeast
    2 eggs
    5-5 1/2 cups all-purpose flour
    melted butter and a little additional cornmeal

    Recipe



    In saucepan combine 3/4 cup warm water, cornmeal, cugar, oil, and salt. Cook and stir over med. high heat until mixture boils...about 10 minutes. Cool to room temperature, or, to about 120�. Place in mixing bowl. Disolve yeast in remaining warm water, add to cornmeal mixture. Add eggs and mix well. Add enough flour to make a soft dough. Turn onto floured area and knead until smooth and elastic, 6-8 minutes. (I use my KitchenAid mixer with dough hook for this!) Place in a large greased bowl, cover, let rise until double in bulk, about 45-60 minutes. Punch down, shape into 24 balls, place on greased baking sheets, brush with melted butter and sprinkle with additional cornmeal. Let rise until double. Bake at 375� 18-20 minutes until light brown.
    I use my broiler pan to bake these rolls...just the right size!)

 

 

 

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