Corn Meal Dinner Rolls
|Active dry yeast||1|
|Warm water||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs), scalded|
|All purpose flour||3 Cup (48 tbs)|
|Eggs||2 , beaten|
|Corn meal||1 1⁄2 Cup (24 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
Soften yeast in water.
Combine next 5 ingredients; cool to lukewarm.
Add 3 cups flour, eggs, and yeast mixture.
Beat till smooth.
Mix in corn meal and 4 1/2 cups flour.
Knead 10 minutes.
Place in greased bowl, turning dough once.
Cover; let rise till double (about 1 3/4 hours).
Punch down; shape in small balls.
Place 2 balls in each greased muffin cup.
Brush with melted butter or margarine; cover and let rise till double (about 1 hour).
Bake in moderate oven (375°) 15 minutes.