* Exported from MasterCook *
Rolls, Cornmeal
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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2 1/4 cups warm water -- (110 to 115F), divided
1/3 cup cornmeal
1/4 cups sugar
3 tablespoons canola oil
2 teaspoons salt
2 packages active dry yeast -- (1/4 oz each)
2 large eggs
5 cups all-purpose flour -- (to 5 1/2C)
Melted butter
Additional cornmeal
Prep: 30 min. + rising
Bake: 20 min
In a large saucepan, combine 1 3/4 cups water, cornmeal, sugar, oil
and salt. Cook and stir over medium heat until mixture comes to a
boil, about 9 to 11 minutes. Cool to 120-130F. Place in a large bowl.
Dissolve yeast in remaining water; add to cornmeal mixture. Add eggs;
beat until smooth. Stir in enough flour to make a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 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 45 to 60 minutes.
Punch dough down. Shape into 24 balls. Place on greased baking
sheetsNew WindowSorry! something went wrong!; brush with butter and
sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes.
Bake at 375F for 18 to 20 minutes or until golden brown. Immediately
remove from pan; serve warm.
Review: These have been our families' favorite rolls for years. They
are a staple item in our Thanksgiving menu! They are hearty and delicious!
Review: We all love these rolls and look forward to them on Easter
with our dinner and any other time that I take the time to make these!
S(Internet address):
https://www.tasteofhome.com/recipes/cornmeal-rolls/
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Per Serving (excluding unknown items): 133 Calories; 2g Fat (16.7%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber;
18mg Cholesterol; 185mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1202