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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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We live quite far north and nothing warms us up on cold days like warm breads and rolls. This wonderful recipe comes from a dear friend. Ingredients:
1 tablespoon active dry yeast |
1/4 cup warm water (110° to 115°) |
1-3/4 cups milk |
1/2 cup cornmeal |
1/3 cup canola oil |
1/3 cup sugar |
2 teaspoons salt |
1 can (8-1/4 ounces) cream-style corn |
2 eggs, beaten |
6 to 7 cups king arthur unbleached all-purpose flour |
additional oil for deep-fat frying |
confectioners' sugar |
Directions:
1. In a large bowl, dissolve yeast in warm water. In a large saucepan, heat the milk, cornmeal, oil, sugar and salt to 110°-115°, add to yeast mixture. Add corn, eggs and 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15-in. x 12-in. rectangle. Cut into 3-in. x 1-1/2-in. strips.
4. In a deep-fat fryer, heat oil to 375°. Drop dough strips in batches into oil; fry for 45-75 seconds or until golden brown. Drain on paper towels. Dust with confectioners' sugar. Yield: about 6-1/2 dozen.
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