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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 36 |
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These moist rolls have a glossy, golden color and sweet cornmeal flavor. They're great alongside your favorite chili, soup or stew on a cold winter's night. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1-3/4 cups warm skim milk (110° to 115°) |
1-1/2 cups cornmeal |
1/2 cup egg substitute |
1/3 cup sugar |
1/4 cup canola oil |
1/4 cup reduced-fat butter, melted |
1 teaspoon salt |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
additional melted reduced-fat butter, optional |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, cornmeal, egg substitute, sugar, oil, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place two balls in each muffin cup coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Bake at 375° for 10-12 minutes or until golden brown. Lightly brush with additional melted butter if desired. Remove from pans to wire racks to cool. Yield: 3 dozen.
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