Corn Pocket Rolls Recipe
Corn Pocket Rolls has a lip smacking taste. The sugar and sour cream gives the Corn Pocket Rolls a two dimensional taste.
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 2 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Egg | 1 , Well beaten | |
| Dairy sour cream | 3/4 Cup (16 tbs) | |
| Melted butter | ||
Directions
Mix the flour, sugar, baking powder, baking soda, and salt in a bowl; stir in the cornmeal.
Blend beaten egg and sour cream; stir into dry ingredients.
Turn dough onto a lightly floured surface and roll about 1/8 inch thick.
Brush dough with melted butter and cut with a lightly floured 2 1/2-inch round cutter.
Using the handle of a wooden spoon, make a slightly off-center crease on each round of dough; fold top (larger half) over bottom.
Press edges together at each end of crease.
Place rolls about 1 inch apart on lightly greased baking sheets.
Bake at 425°F about 12 minutes, or until light golden brown.
Blend beaten egg and sour cream; stir into dry ingredients.
Turn dough onto a lightly floured surface and roll about 1/8 inch thick.
Brush dough with melted butter and cut with a lightly floured 2 1/2-inch round cutter.
Using the handle of a wooden spoon, make a slightly off-center crease on each round of dough; fold top (larger half) over bottom.
Press edges together at each end of crease.
Place rolls about 1 inch apart on lightly greased baking sheets.
Bake at 425°F about 12 minutes, or until light golden brown.
Chef
