Tuesday, September 27, 2011

CORNMEAL ROLLS


My daughter made these slightly sweet golden corn rolls on a recent
visit.  We filled them with sloppy joe meat sauce and the
grandchildren were gratified.


CORNMEAL ROLLS

2 cups milk
1/2 cup sugar
1/2 cup cornmeal
1/2 cup butter or margarine
2 tsp, salt

Cook milk, cornmeal, butter, sugar and salt in medium saucepan
until slightly thickened.  Set aside to cool until lukewarm.

2 tsp. yeast
1/2 tsp. sugar
1/2 cup warm water

Dissolve yeast and sugar in warm water until bubbly.

2 eggs, beaten
4 to 5 cups all-purpose flour

Combine cornmeal mixture, yeast and eggs.  Add 2 cups flour and beat
until smooth.  Add enough remaining flour to make a soft dough.
Turn out onto a lightly floured surface; knead until smooth and
elastic.  Place dough into lightly oiled bowl; turning once to oil
surface.  Cover; let rise in warm place until doubled, about 1 hour.
Cut and shape dough into dinner rolls.
Let rise in warm place, until almost doubled, about 1 hour.
Bake in preheated 375° oven for 12 to 15 minutes.


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