Email to Cat      

Cornmeal Parker House Rolls

Source of Recipe


From "Taste of Home Grandma's Favorites"



List of Ingredients



• ½ cup butter, cubed
  
• ½ cup sugar
  
• â…“ cup cornmeal
  
• 1 teaspoon salt
  
• 2 cups milk
  
• 1 package (¼ ounce) active dry yeast
  
• ½ cup warm water (110° to 115° F)
  
• 2 large eggs, room temperature
  
• 4½ to 5½ cups all-purpose flour
  
• 3 tablespoons butter, melted
  
• Optional: olive oil and balsamic vinegar
  






Instructions



1. In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir for 5 to 10 minutes or until thickened. Cool to 110° to 115° F.
   
   
2. In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
   
   
3. Punch dough down. Turn onto a lightly floured surface; roll out to ½-inch thickness. Cut with a floured 2½-inch biscuit cutter. Brush with melted butter.
   
   
4. Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 inches apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.
   
   
5. Bake at 375° F for 15 to 20 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks. If desired, serve with olive oil and balsamic vinegar.
   
   Makes 2½ dozen