Cornmeal Batter Rolls Recipe
Summary
Ingredients
| Active dry yeast | 1 | |
| All purpose flour | 5 Cup (16 tbs) | |
| 2 1/4 cups reconstituted nonfat dry milk | ||
| Shortening | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Eggs | 2 | |
| 1 cup yellow or white cornmeal | ||
Directions
In a large mixer bowl combine the yeast and 3 1/2 cups of the flour.
Heat the next 4 ingredients just till warm, stirring occasionally.
Add to dry mixture in mixer bowl; add eggs.
Beat the mixture at low speed with electric mixer for 1/2 minute, scraping the sides of the bowl constantly.
Beat 3 minutes at high speed.
By hand, stir iCornmeal and enough remaining flour to make a soft dough.
Cover; let rise in warm place till double.
Stir batter down; fill greased muffin cups 2/3 full.
Cover; let rise in warm place till double.
Bake at 400° till golden, 15 to 20 minutes.
Heat the next 4 ingredients just till warm, stirring occasionally.
Add to dry mixture in mixer bowl; add eggs.
Beat the mixture at low speed with electric mixer for 1/2 minute, scraping the sides of the bowl constantly.
Beat 3 minutes at high speed.
By hand, stir iCornmeal and enough remaining flour to make a soft dough.
Cover; let rise in warm place till double.
Stir batter down; fill greased muffin cups 2/3 full.
Cover; let rise in warm place till double.
Bake at 400° till golden, 15 to 20 minutes.
Chef
