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Corn Pocket Rolls Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Egg||1 , well beaten|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Melted butter||1 Tablespoon|
Serving size: Complete recipe
Calories 1608 Calories from Fat 493
% Daily Value*
Total Fat 56 g85.6%
Saturated Fat 29.4 g147%
Trans Fat 0 g
Cholesterol 333.4 mg
Sodium 2537.4 mg105.7%
Total Carbohydrates 243 g81.1%
Dietary Fiber 10.4 g41.5%
Sugars 36.9 g
Protein 35 g69.3%
Vitamin A 32.2% Vitamin C 2.6%
Calcium 116.9% Iron 77.6%
*Based on a 2000 Calorie diet
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.