Corn Pocket Rolls
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Egg||1 , well beaten|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Melted butter||1 Tablespoon|
Mix the flour, sugar, baking powder, baking soda, and salt in a bowl; stir in the cornmeal.
Blend beaten egg and sour cream; stir into dry ingredients.
Turn dough onto a lightly floured surface and roll about 1/8 inch thick.
Brush dough with melted butter and cut with a lightly floured 2 1/2-inch round cutter.
Using the handle of a wooden spoon, make a slightly off-center crease on each round of dough; fold top (larger half) over bottom.
Press edges together at each end of crease.
Place rolls about 1 inch apart on lightly greased baking sheets.
Bake at 425°F about 12 minutes, or until light golden brown.