May 12, 2010

Chewy Cornmeal Rolls

quick bread

Presented by

42 ratings

Prep time: 45 minutes
Standing time: 4 1/2 hours
Baking time: 15 to 20 minutes Servings: Makes 24 rolls

The aroma of these soft rolls kept us waiting near the oven.

Ingredients

1/2 cup shortening
2 cups milk
1 cup yellow cornmeal
1/2 cup granulated sugar
1 teaspoon salt
1 envelope dry yeast
1/2 cup lukewarm water
4 1/2 to 5 cups all-purpose flour
2 large eggs, beaten

Directions

1

Melt shortening in top of a double boiler set over high heat. Add the milk, cornmeal, granulated sugar and salt and mix well. Bring to a boil. Boil, stirring continually, for 10 minutes. Cool the mixture to lukewarm.
2

Dissolve yeast in lukewarm water in a small bowl. Combine shortening mixture, yeast mixture, 1 1/2 cups flour and eggs in a large bowl. Stir in enough of the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic.
3

Transfer dough to a greased bowl; turn to coat surface. Cover and let rise in a warm place until double in size, about 2 1/2 hours.
4

Lightly grease two 13 × 9-inch baking pans. Shape the dough into 24 balls. Arrange 1/2 inch apart in the baking pans. Cover and let rise in a warm place until double in size, about 2 hours.
5

Preheat oven to 375ºF. Bake rolls until golden, about 15 to 20 minutes.

Grandma's Secret Trick

Grandma had a quick way to shape these cornmeal rolls. She patted or rolled the dough into a rectangle on a floured surface, then used a knife to cut the dough into 24 equal portions. She said that was much quicker than shaping each roll individually.