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Cornmeal Refrigerator Rolls

Mormon.Cook's picture
  Dry yeast 2 Tablespoon
  Lukewarm water 1⁄2 Cup (8 tbs)
  Milk 1 Cup (16 tbs), scalded
  Shortening 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Eggs 3 , beaten
  Flour 6 Cup (96 tbs)
  Cornmeal 1 Cup (16 tbs)

Soften yeast in lukewarm water. Set aside. Pour scalded milk over shortening, sugar, and salt; stir occasionally until shortening melts. Add cold water; cool to lukewarm. Stir in eggs and 2 cups of the flour. Add softened yeast and cornmeal. Beat until smooth and well mixed. Stir in enough additional flour to make soft dough. Turn out on lightly floured board or canvas; knead until satiny, about 10 minutes. Round dough into ball. Place in greased bowl and brush lightly with melted shortening. Refrigerate overnight. Remove dough from refrigerator three hours before baking. Shape into rolls. Place on greased cookie sheet. Brush with melted shortening. Cover and let rise. Bake for 15 to 20 minutes, or until nicely browned.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1008 Calories from Fat 245

% Daily Value*

Total Fat 28 g42.8%

Saturated Fat 7.3 g36.6%

Trans Fat 2.7 g

Cholesterol 131.4 mg43.8%

Sodium 1242.8 mg51.8%

Total Carbohydrates 164 g54.7%

Dietary Fiber 7.6 g30.6%

Sugars 23.2 g

Protein 26 g51.2%

Vitamin A 3.9% Vitamin C 0.03%

Calcium 9.8% Iron 53.6%

*Based on a 2000 Calorie diet

Cornmeal Refrigerator Rolls Recipe