Recipe - Corn-Meal Ice-Box Rolls

Prize winning recipe
1 Cake compressed yeast
(or)
1 Cake dry yeast
1 cup White cornmeal
1 tablespoon Salt
One half cup Sugar
One half cup Lukewarm water
4 cup Boiling water
1 cup Melted shortening
2 cup Potato water
Flour

Make a sponge of the yeast, One half cup water, and 3 tablespoons flour. Cover
and allow to stand until light. Sift cornmeal slowly into the boiling
water, add salt, and stir constantly until thick. Cook over hot water 30
minutes. Add shortening, sugar, and potato water (prepared by boiling 1
cup minced potatoes in 2 cups water). Stir until well blended. Cool. Add the
sponge. Add sufficient flour to make a dough stiff enough to knead. Turn
onto lightly floured board. Knead until smooth and elastic. Cover with a
damp cloth and allow dough to double in bulk. Knead down. Cover closely and
place in refrigerator. Remove portion of dough required from refrigerator 2
hours or more before rolls are needed. Allow dough to warm to room
temperature. Form into rolls. Place in welloiled pans. Cover and let
rise until treble in bulk. Bake in hot oven (450ø F) about 15 minutes. The
unused portion of the dough should be worked down, covered closely with
waxed paper, and returned to the refrigerator until needed. 75 rolls. Mrs.
L. Carlile, Sheridan, WY.

Converted by MMCONV vers. 1.20

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini