Cornmeal Rolls1/3 cup corn meal
1/2 cup sugar
2 tsp salt
1/2 cup shortening
2 cups milk
1 Tbsp Active Dry Yeast
1/4 cup warm water (85-95 F)
2 beaten eggs
4 cups of flour, adjusted
2 Tbsp melted butter
cornmeal for sprinkling
In a large saucepan cook corn meal, sugar, salt, shortening and milk until thick and bubbly, stirring constantly. Cool to lukewarm (about 15 minutes in an ice-bath). I like to use an ice-bath it speeds up the cooling process. Use a large bowl and fill with ice water. Place the corn meal mixture in a smaller bowl that nests inside the other, be sure not to get water in the corn meal.
While mixture is cooling dissolve yeast to 1/4 cup of warm water and let ferment.
In a large mixing bowl combine yeast, corn meal mixture, and beaten eggs mixing well. I like to use the bread hook in my Kitchen Aid. Add enough flour to make a soft dough. Start with 2 cups and gradually add more until you reach the desired consistency. Knead well.
Bake in a preheated 375 F oven for about 15 minutes. I always double the recipe because they disappear too quickly. So quickly in fact I don't have a picture of one baked to give you... I was too slow with my camera, sorry.