Yeast Cornmeal Rolls Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Scalded milk,
1 1/4 cup: Cornmeal,
1 cup: Boiling water,
1 package: Yeast,
1/2 cup: Warm water,
1/2 cup: Melted butter,
1/3 cup: Sugar,
2: Egg yolks,
2 tsp: Salt,
4 cup: To 5 cups flour,
Directions:
Another of my breadbasket breads!
Scald milk and cool to warm. Mix cornmeal in boiling water and let sit 10
minutes. Add yeast to warm water and let sit foamy. add milk and salt and
mix well. Add butter, sugar, yolks and mix well. gradually add to warm
cornmeal mixture. Stir in enough flour to make a soft dough. Knead smooth
and elastic on floured surface. let rise double in a greased bowl. Punch
down and let rise double again. Shape into 2 1/2 inch balls( or larger, one
ball to a muffin tin ) and place in greased muffin tins. Let rise double.
bake 400 about 18 minutes or until golden. all rising are necessary to
produce the lightest texture. Amount depends on how large your dough balls
are, size of tins etc.Best eaten warm. Reheats well.
Posted to Recipe Archive - 3 November 96
Date: Sun, 3 Nov 96 13:20:43 EST
submitted by: LIR119@delphi.com
Source from luhu.jp
Scald milk and cool to warm. Mix cornmeal in boiling water and let sit 10
minutes. Add yeast to warm water and let sit foamy. add milk and salt and
mix well. Add butter, sugar, yolks and mix well. gradually add to warm
cornmeal mixture. Stir in enough flour to make a soft dough. Knead smooth
and elastic on floured surface. let rise double in a greased bowl. Punch
down and let rise double again. Shape into 2 1/2 inch balls( or larger, one
ball to a muffin tin ) and place in greased muffin tins. Let rise double.
bake 400 about 18 minutes or until golden. all rising are necessary to
produce the lightest texture. Amount depends on how large your dough balls
are, size of tins etc.Best eaten warm. Reheats well.
Posted to Recipe Archive - 3 November 96
Date: Sun, 3 Nov 96 13:20:43 EST
submitted by: LIR119@delphi.com
Source from luhu.jp