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Cornmeal Rolls Recipe

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This recipe for Cornmeal Rolls, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. cornmeal, white
1/2 c. sugar
2 tsp. salt
1/2 c. shortening
2 c. milk
1 package dry yeast
1/4 c. warm water
2 eggs, beaten
4 c. flour, more as needed

Directions:
Directions:
Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick (like cooked oatmeal). Cool to lukewarm. In small bowl dissolve yeast in warm water, add to pan. Then add eggs and beat thoroughly. Add flour to form soft dough. Knead well on lightly floured surface. Place in greased bowl; cover, let rise until double in size. Punch down. Roll out to 1 inch thickness; cut with 2 1/2 inch biscuit cutter. (I just cut into squares). Place on greased cookie sheet; cover; let rise until double. (about 1 hour) Bake at 375 F. for 15 minutes. Dough will keep in refrigerator for several days, before baking.

Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
Baked rolls freeze well.

 

 

 

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