*  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 ½“ 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
 
 
 
                    - - - - - - - - - - - - - - - - - -