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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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One would never believe there was cornmeal in the recipe. They are delicious, soft, and one of those items where two are better than one. My daughter Nikki gave me this recipe she obtained from a friend. The number depends on how big you make the rolls. You may need to add time, if your rolls are too large. Ingredients:
1/3 cup cornmeal |
1/2 cup sugar |
1/4 cup shortening |
1 teaspoon salt |
2 cups buttermilk |
1/4 cup warm water |
2 1/4 teaspoons dry yeast |
2 eggs |
4 cups flour |
Directions:
1. Cook Group 1 until thick, stirring frequently. Cool. Combine warm water with yeast. Add the eggs to the cooled Group 1 mix. Beat. Stir in the yeast mix. Add flour to the mixture. Let rise. The dough will be soft. Use a serving spoon and spoon onto slightly greased cookie sheet or large pan. Let rise again. Bake at 375 degrees for 20- 25 minutes or until very light brown.
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