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 up...so 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.

Baking Powder Biscuits

I love homemade biscuits, especially in the morning for breakfast with sausage gravy. These have become one of my favorite biscuit recipes...they are so fluffy and delicious...especially right out of the oven.

Makes: 12-16 biscuits

2 cups flour
1 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening
3/4 cup milk

Prep Notes:

If you don't have a pastry cutter (like myself), a fork will usually work just as well...it will only take a little more time to cut the shortening into the flour. Also, when kneading the dough...don't over knead...it will make for not-so-fluffy biscuits.

In mixing bowl, mix flour, sugar, baking powder, and salt. Cut in shortening until mixture looks like fine crumbs...the shortening bits should look like tiny peas. Stir in milk until dough leaves side of bowl. The dough should be soft and sticky.

Place dough on a floured surface. Knead lightly...about 10-12ish times. Roll or pat the dough until it is about 1/2 in thick. I use an upside down small cup to cut out my biscuits...the cutter-outer needs to be around 2-2 1/2 in around.

Place on ungreased baking sheet about 1in apart for crust sides, or touching for soft side - I like the soft sides! Bake at 450 for about 10 minutes or until golden brown. Immediately remove from cookie sheet to prevent the bottoms from continuing to cook.

Like I said above...these are best right out of the oven with sausage gravy. Enjoy!!