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CORNMEAL ROLLS




Source of Recipe


Tast of Home, 1998


Recipe Link: http://recipecircus.com/recipes/Jayne/

List of Ingredients




2 1/4 cups warm water, divided
1/3 cup cornmeal
1/4 cup sugar
3 tbls. vegetable oil
2 tsp. salt
2 pkgs. active dry yeast
2 eggs
5-5 1/2 cups all-purpose flour
melted butter and a little additional cornmeal

Recipe



In saucepan combine 3/4 cup warm water, cornmeal, cugar, oil, and salt. Cook and stir over med. high heat until mixture boils...about 10 minutes. Cool to room temperature, or, to about 120º. Place in mixing bowl. Disolve yeast in remaining warm water, add to cornmeal mixture. Add eggs and mix well. Add enough flour to make a soft dough. Turn onto floured area and knead until smooth and elastic, 6-8 minutes. (I use my KitchenAid mixer with dough hook for this!) Place in a large greased bowl, cover, let rise until double in bulk, about 45-60 minutes. Punch down, shape into 24 balls, place on greased baking sheets, brush with melted butter and sprinkle with additional cornmeal. Let rise until double. Bake at 375º 18-20 minutes until light brown.
I use my broiler pan to bake these rolls...just the right size!)