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CORNMEAL YEAST ROLLS

Source of Recipe

PatT


List of Ingredients

I received this recipe in a daily email that I'm on a mailing list for yesterday. I thought to myself that they sounded interesting and would probably go well with our Christmas dinner. I made the dough in the morning, but had to go out, so I shaped it into the rolls and placed the baking sheets in the refrigerator. I promptly forgot about them until around 8pm last night. So I got them out, let them rise, and baked them. I had THREE as soon as they came out of the oven. I can't begin to tell you how GREAT they are. Please see my notes for my changes at the end.

CORNMEAL YEAST ROLLS

These rolls are worth the advanced planning.

1 pkg. active dry yeast
1/4 cup lukewarm water (do not use if making in bread machine) Just add the yeast on top of flour in bread machine.)
1⁄3 cup cornmeal
1/2 cup sugar
2 cups milk
1 tsp. salt
1/2 cup margarine
2 eggs
4 cups all-purpose flour (may need about 1/2 cup more.

Preheat oven to 375� F. Dissolve yeast in lukewarm water.
In double boiler, cook cornmeal, sugar, milk, salt and margarine until thick. Remove from heat and cool.
Add dissolved yeast and eggs; mix well. Cover and let rise 1 hour.
Add flour to make a soft dough. Knead until smooth. Place in a greased bowl and let rise 1 hour.
Shape into rolls, rolling in cornmeal as they are shaped. Place on greased baking sheet; let rise until double. Bake 15 minutes or until lightly browned. Yield: 2 dozen.

Notes: The dough can be made the night before and allowed to rise in the refrigerator overnight.

Recipe courtesy of HomeCookingMagazine.com.

Pat's notes: I made the dough in my bread machine. First, I made the cooked cornmeal mixture and allowed it to cool. The directions didn't really say how thick it should be, so I cooked it until it was the consistency of Cream of Wheat or Oatmeal. I placed the mixture into the bread machine and added the eggs. Put the flour on top and the yeast on top of that. Use the dough cycle. I had to add perhaps 1/2 cup more flour as the dough was very sticky. When it was completed, I turned it out onto my dough board that I had put a lot of cornmeal on. I shaped it into rolls and rolled it in additional cornmeal. Can you say YUMMY!?!


Nalani's notes: Since I am at altitude I think the next time I make these I shall bake 350 degrees and maybe for 20 minutes as they came out a little overly brown--but just as yummy as Pat says.




Recipe