Corn Meal Dinner Rolls Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup(16 tbs) | |
| Butter/Margarine | 1/4 Cup(16 tbs) | |
| Shortening | 1/4 Cup(16 tbs) | |
| Sugar | 1/2 Cup(16 tbs) | |
| Salt | 1 Tablespoon | |
| Milk | 2 Cup(16 tbs), scalded | |
| All purpose flour | 3 Cup(16 tbs) | |
| Eggs | 2 , beaten | |
| 1 1/2 cups corn meal | ||
| All purpose flour | 4 1/2 Cup(16 tbs) | |
Directions
Soften yeast in water.
Combine next 5 ingredients; cool to lukewarm.
Add 3 cups flour, eggs, and yeast mixture.
Beat till smooth.
Mix in corn meal and 4 1/2 cups flour.
Knead 10 minutes.
Place in greased bowl, turning dough once.
Cover; let rise till double (about 1 3/4 hours).
Punch down; shape in small balls.
Place 2 balls in each greased muffin cup.
Brush with melted butter or margarine; cover and let rise till double (about 1 hour).
Bake in moderate oven (375°) 15 minutes.
Combine next 5 ingredients; cool to lukewarm.
Add 3 cups flour, eggs, and yeast mixture.
Beat till smooth.
Mix in corn meal and 4 1/2 cups flour.
Knead 10 minutes.
Place in greased bowl, turning dough once.
Cover; let rise till double (about 1 3/4 hours).
Punch down; shape in small balls.
Place 2 balls in each greased muffin cup.
Brush with melted butter or margarine; cover and let rise till double (about 1 hour).
Bake in moderate oven (375°) 15 minutes.
Chef
