Yeast Cornmeal Rolls
From midgelet 14 years ago
- 18 minutes to make
- Serves 48
don't know where I got this one, but I include it in my basket of breads for company dinners. Really moist and delcious. As with any yeast product best when served warm from the oven or gently reheated.
Ingredients
- 3/4 c Scalded milk shopping list
- 1 1/4 c cornmeal shopping list
- 1 c boiling water shopping list
- 1 pk yeast shopping list
- 1/2 c Warm water shopping list
- 1/2 c Melted butter shopping list
- 1/3 c sugar shopping list
- 2 egg yolks shopping list
- 2 ts salt shopping list
- 4 c To 5 cups flour shopping list
How to make it
- Scald milk and cool to warm.
- Mix cornmeal in boiling water and let sit 10 minutes.
- Add yeast to warm water and let sit foamy.
- add milk and salt and mix well.
- Add butter, sugar, yolks and mix well. gradually add to
- warm cornmeal mixture.
- Stir in enough flour to make a soft dough.
- Knead smooth and elastic on floured surface.
- let rise double in a greased bowl.
- Punch down and let rise double again.
- Shape into 2 1/2 inch balls( or larger, one ball to a muffin tin ) and place in greased muffin tins.
- Let rise double.
- bake 400 about 18 minutes or until golden.
- all rising are necessary to produce the lightest texture.
- Amount depends on how large your dough balls are, size of
- tins etc
- .Best eaten warm.
- Reheats well even after being frozen
The Rating
Reviewed by 4 people-
I luv these rolls made them wonderful flavor and aroma high5 thanks
momo_55grandma
in Mountianview loved it
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I have never heard of cornmeal in yeast rolls. Must try!
m2googee
in Tomball loved it
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How very different! I wish I had one right now!
mrsc543
in North Reading loved it
Reviews & Comments 4
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