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    Melt-In-Your-Mouth' Cornmeal Rolls


    Source of Recipe


    Mrs. Robert E. Benedict, Baraboo Grand Prize Winner Wisconsin State Journal1959

    List of Ingredients




    1 C. scalded milk
    1/2 C. shortening
    1/2 C. sugar
    1 T. salt
    1 C. cold water
    5-1/2 to 6 C. flour
    2 eggs
    1 small package yeast
    1-1/4 C. cornmeal

    Recipe




    Pour milk over shortening, sugar, and salt.  Add water to cool to lukewarm.  Stir in two cups of sifted flour.  Add eggs and yeast.  Beat for two minutes, (rotary beater).  Add cornmeal.  Add enough flour to make soft dough.
    Let rise once, then shape into individual rolls.  Let rise again, then bake at 350*F. (375*F) for 20-25 minutes.
    Makes about 12 to 18 rolls.

    Enjoy!
 

 

 

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