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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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These rolls are golden and have a subtle cornmeal flavor.Carol Forcum, Marion, Illinois Ingredients:
2-1/4 cups warm water (110° to 115°), divided |
1/3 cup cornmeal |
1/4 cups sugar |
3 tablespoons canola oil |
2 teaspoons salt |
2 packages (1/4 ounce each) active dry yeast |
2 eggs |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
melted butter |
additional cornmeal |
Directions:
1. In a large saucepan, combine 1-3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture comes to a boil, about 9-11 minutes. Cool to 120°-130°. Place in a large bowl. Dissolve yeast in remaining water; add to cornmeal mixture. Add eggs; beat until smooth. Stir in enough flour to make a soft dough.
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 45-60 minutes.
3. Punch dough down. Shape into 24 balls. Place on greased baking sheets; brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes.
4. Bake at 375° for 18-20 minutes or until golden brown. Immediately remove from pan; serve warm. Yield: 2 dozen.
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