 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 18 |
|
âThese delightful golden rolls are always requested at Thanksgiving and Christmas,â notes Vivian Eccles of Gridley, Kansas. âThe recipe is one weâve enjoyed for years.â Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
2 tablespoons sugar |
1 package (1/4 ounce) active dry yeast |
1 teaspoon salt |
1 cup water |
3 tablespoons butter, divided |
1 egg, lightly beaten |
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes.
2. Turn onto a 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 in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13-in. x 9-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks. Yield: 1-1/2 dozen.
|
|