Recipe - Hot Rolls With Cornmeal

1/3 cup Cornmeal
One half cup Sugar
1 teaspoon Salt
One half cup Melted Shortening
2 cup Milk
1 Env Dry Yeast (Or 1 Cake)
One fourth cup Warm Water
2 Eggs; beaten
4 cup 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 1/2" 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

Recipe by: Mrs. Bernard Miller Posted to EATL Digest by Bill Spalding
billspa@ICANECT.NET on Sep 1, 1997