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MOM'S CORNMEAL ROLLS Recipe

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This recipe for MOM'S CORNMEAL ROLLS, by , is from The Todd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ro Todd

Category:
Category:

Ingredients:  
Ingredients:  
2 CUPS MILK
⅓ CUP CORN MEAL
CUP SHORTENING
CUP SUGAR
2 TSP. SALT
1 PKG. YEAST
CUP WARM WATER
2 WELL BEATEN EGGS
4 CUPS FLOUR (ABOUT)

Directions:
Directions:
IN MEDIUM SAUCEPAN, COMBINE MILK, CORNMEAL, SHORTENING, SUGAR AND SALT. COOK OVER MEDIUM HEAT UNTIL THICK. LET COOL TO LUKE WARM. ( I POUR IT INTO A GLASS BOWL SO IT WILL COOL FASTER AND STIR IT OFTEN.)
IN A VERY LARGE BOWL, DISSOLVE YEAST IN WATER AND ADD TO COOLED MIXTURE. STIR WELL. ADD EGGS AND WHISK IN. COVER AND LET RISE UNTIL DOUBLED.

ADD FLOUR A QUARTER CUP AT A TIME. DOUGH WILL BE SOFT AND STICKY. TURN OUT ONTO WELL FLOURED BOARD. KNEAD WITH PASTRY SCRAPER FOR 10 MINUTES. DO NOT ADD TOO MUCH FLOUR. THE DOUGH WILL BE QUITE SOFT.

POUR A BIT OF OIL INTO THE MIXING BOWL. PLACE DOUGH IN BOWL AND ROLL TO COVER WITH OIL. COVER AND LET RISE UNTIL DOUBLED IN SIZE. TURN OUT AND DIVIDE IN FOUR PARTS. LET REST 10 MINUTES THEN ROLL INTO CIRCLE. BRUSH WITH ADEQUATE MELTED BUTTER. CUT IN TWELFTHS AND ROLL TRIANGLES INTO CRESCENT ROLLS. PLACE ON GREASED BAKING SHEET AND COVER WITH LIGHT DISH TOWEL. LET RISE UNTIL DOUBLED. BAKE FOR 15-20 MINUTES OR UNTIL ROLLS ARE GOLDEN BROWN.

Number Of Servings:
Number Of Servings:
36 ROLLS
Personal Notes:
Personal Notes:
MOUTH WATERING, MELT IN YOUR MOUTH, YUMMY GOODNESS!!!

This was mom's bread recipe to beat all bread recipes!!! Once she started making them, she was in charge of bread for every family dinner.

 

 

 

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