*  Exported from  MasterCook II  *

                         Hot Rolls With Cornmeal

Recipe By     : Mrs. Bernard Miller
Serving Size  : 48   Preparation Time :0:00
Categories    : Breads - Yeast                   Post To Bakery-Shoppe
                To Post

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  C             Cornmeal
     1/2  C             Sugar
   1      Tsp           Salt
     1/2  C             Melted Shortening
   2      C             Milk
   1      Env           Dry Yeast (Or 1 Cake)
     1/4  C             Warm Water
   2                    Eggs -- beaten
   4      C             Flour

Cook cornmeal, sugar, salt, shortening, and milk until thick over medium
heat; cool to lukewarm.  Dissolve yeast in warm water.  Add to mixture with
two beaten eggs.  Let mixture rise for 2 hours, covered, in a warm place.
Then add flour to form soft dough.  Knead well and let rise 1 hour, until
doubled.  Knead again and roll out about 1/2" thick.  Cut with biscuit
cutter, brush with melted butter, crease and fold over like Parker House
rolls.  Let rise 1 hours.  Bake at 375° for 15 minutes on greased cookie
sheet.

Makes 4 dozen

Source:  "Mmountain Measures"  --  Junior League of Charleston, WV
ed.  1974

billspa@icanect.net



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