2 pt. Cornmeal Rolls
Source of Recipe
Weight Watchers Magazine, Nov '84, page 32
List of Ingredients
1 cup skim milk
2 ounces white or yellow cornmeal (about 1/3 cup)
1/4 cup granulated sugar
1/4 cup margarine
3/4 teaspoon salt
1 package active dry yeast
1/4 cup warm water (110 degrees f)
1 egg lightly beaten
3 cups all-purpose flour (3 to 3 1/2 cups), (approximately) Recipe
Measure milk into saucepan and slowly add the cornmeal while cooking over moderate heat. Stir constantly with a whisk about 5 minutes or until mixture is thick. Add the sugar, margarine, and salt; continue to stir until sugar is dissolved. Transfer to mixing bowl and let cool to lukewarm. In small bowl, sprinkle yeast over warm water, stirring with fork until dissolved. Add yeast mixture and egg to cornmeal mixture, blending well. Gradually add sufficient flour to make a soft dough.
Turn out on lightly floured surface and knead lightly, about 4-5 minutes, adding as little flour as possible, until dough is smooth and elastic. Place dough in a warm bowl; cover loosely with plastic wrap and a towel. Set aside to rise in a draft-free place about 1 hour or until doubled. Punch the dough down and form into a rope.
To form rolls, weigh 1-ounce pieces of dough and roll each quickly on lightly floured surface into a smooth ball. Position rolls on nonstick baking sheet about 4 inches apart; set aside in a draft-fre e place about 1 hour or until doubled in bulk. Bake in preheated 350 degrees F oven about 15-20 minutes or until golden.
Makes 36 servings, 1 roll each. (Extra rolls may be frozen for future use.)
Serving size (1 roll) According to the magazine: Per serving: 68 Cal, 2g Pro, 2g Fat, 12g Carb, 55mg Sod, ?g Fiber Each serving provides: 1 Brd Weight Watcher Points: 2
|
|
member logon
