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Cornmeal Batter Rolls

Quickandeasymenu's picture
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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