The dough before time to rise.
We cut the rolls using a glass cup.
The cut rolls before time to rise.
The cut rolls after time to rise.
The golden brown beauties after baking.
- 1/3 cup of cornmeal
- 2 teaspoons of salt
- 2 cups of milk
- 1/4 cup of lukewarm water
- 2 beaten eggs
- 1/2 cup of sugar
- 1 stick of butter
- 1 pkg. of active dry yeast
- 4 cups of flour (not whole wheat!!!)
1. In a pot, combine cornmeal, sugar, salt, butter and milk. Cook on medium until it thickens to a consistency similar to hot cereal.
2. Remove the cornmeal mixture from heat, and let cool down to room temperature.
3. In a small bowl, dissolve the yeast in the lukewarm water then add to the cornmeal mixture.
4. Next add the eggs and beat thoroughly.
5. Add flour to form a soft dough, using more flour if needed. Knead the dough well on a floured
6. Place your dough in a bowl with a towel over it. Leave in a warm place to rise.
7. Once doubled in size, pre-heat oven to 375.
8. Punch the dough down and roll out to a thickness of 1 inch. Cut the dough with a round cookie cutter or something similar. For as long as I can remember we've used drinking glasses.
9. Place your rolls on a greased cookie sheet and bake until golden brown, about 15 - 20 minutes.
Note: Once made, you can refrigerate the dough to bake later.