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.
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.