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
rolls take a while to mix up...so they aren't fast prep rolls...make
sure you start them plenty in advance of when you want to eat them.
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.
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
Transfer dough to a greased bowl. Cover and let rise in a warm area until double in size - usually 2 - 2 1/2 hours.
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.