Corn Meal Rolls Recipe

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Category:	Category: Bread and Muffins

Ingredients:	Ingredients: ⅓ c. corn meal 1 (2 tbsp.) pkg. yeast ½ c. sugar ¼ c. warm water (110-115º) 2 tsp. salt 2 beaten eggs ½ c. oil 4-6 c. flour (2 of whole wheat) 2 c. milk 1 tbsp. melted butter 1 tbsp. corn meal

Directions:	Directions: Cook corn meal, sugar, salt, oil, and milk in medium saucepan until thick (cook 1 minutes after it boils, stirring constantly). Cool to lukewarm. Add yeast, dissolved in warm water, then eggs. Beat thoroughly. Add flour to make a soft dough. Knead well. Place in a bowl; cover. Let rise 45-60 minutes (OR let it rise in the refrigerator overnight). Punch down, roll out to 1 in. thickness; cut with biscuit cutter. Place on greased cookie sheet; brush with melted butter; dust with corn meal; cover with plastic wrap. Let rise 15 minutes. Bake at 375º F. for 15 minutes. Dough will keep in refrigerator several days. Yield: 18 rolls (I get 40 rolls [2 cookie sheets]; guess I roll thinner!)

Number Of Servings:	Number Of Servings: 18 Rolls

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Corn Meal Rolls Recipe

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Directions:

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