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Cornmeal Batter Rolls

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Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Sifted all purpose flour 5 Cup (80 tbs)
  Reconstituted nonfat dry milk 2 1⁄4 Cup (36 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  Eggs 2
  White cornmeal/Yellow cornmeal 1 Cup (16 tbs)
Directions

In a large mixer bowl combine the yeast and 3 1/2 cups of the flour.
Heat the next 4 ingredients just till warm, stirring occasionally.
Add to dry mixture in mixer bowl; add eggs.
Beat the mixture at low speed with electric mixer for 1/2 minute, scraping the sides of the bowl constantly.
Beat 3 minutes at high speed.
By hand, stir iCornmeal and enough remaining flour to make a soft dough.
Cover; let rise in warm place till double.
Stir batter down; fill greased muffin cups 2/3 full.
Cover; let rise in warm place till double.
Bake at 400° till golden, 15 to 20 minutes.

Recipe Summary

Cuisine: 
Fusion
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Healthy

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4524 Calories from Fat 1117

% Daily Value*

Total Fat 126 g194.5%

Saturated Fat 31 g155%

Trans Fat 13.5 g

Cholesterol 432.7 mg144.2%

Sodium 6272.1 mg261.3%

Total Carbohydrates 725 g241.8%

Dietary Fiber 34 g135.9%

Sugars 130.9 g

Protein 116 g231.6%

Vitamin A 34.1% Vitamin C 0.04%

Calcium 75.8% Iron 210.1%

*Based on a 2000 Calorie diet

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Cornmeal Batter Rolls Recipe