Wednesday, May 22, 2013

Chewy Cornmeal Rolls

So I figured I would try this a few days back...they're a little different from your average dinner roll because they have cornmeal in them...but they are divine! I'm pretty sure these are Joseph's favorite rolls...ever.

Makes: 24-30 rolls

1/2 cup shortening
2 cups milk
1 cup yellow cornmeal
1/2 cup granulated sugar
1 tsp. salt
2 1/2 tsp. yeast
1/2 cup lukewarm water
5 cups flour
2 eggs

Prep Notes:

These rolls take a while to mix they aren't fast prep rolls...make sure you start them plenty in advance of when you want to eat them.

Melt shortening in top of a double boiler set over high heat. While the shortening is melting gather the milk, cornmeal, sugar, and salt. Once the shortening is all melted add the gathered ingredients and mix well. Bring to a boil...okay the cornmeal mixture won't really be boiling...but once the water begins to boil (a nice rolling boil), boil for 10 minutes...stirring continually. The mixture should make a nice thick cornmeal mush. Cool this mixture to lukewarm.

Dissolve yeast in lukewarm water in a large mixing bowl. Add in the cornmeal mixture, eggs, and flour - add the flour a little at a time - until it creates a soft dough. Knead dough on a floured surface until smooth and elastic.

Transfer dough to a greased bowl. Cover and let rise in a warm area until double in size - usually 2 - 2 1/2 hours.

Lightly grease two 13x9 baking sheets or baking pans. Rolls the dough into balls. Arrange 1/2 in apart in pans. Cover and let rise in a warm area until double in size - usually 1 1/2 - 2 hours.

Bake at 375 until light golden brown on top...about 15 minutes.

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