Favorite Cornmeal Pan Rolls |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 15 |
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After I moved away from home, I realized I had better learn to cook if I wanted to enjoy wonderful meals like Mom used to make! Now my mom has me make these rolls every holiday. They're terrific topped with butter of jam. Ingredients:
1-2/3 cups milk |
2/3 cup cornmeal |
2/3 cup sugar |
1/2 cup butter, cubed |
1 teaspoon salt |
2 tablespoons active dry yeast |
1/4 cup warm water (110° to 115°) |
2 eggs |
1 cup king arthur premium 100% whole wheat flour |
3 cups king arthur unbleached all-purpose flour |
Directions:
1. In a saucepan, bring milk to a simmer. Gradually whisk in cornmeal; simmer for 3-4 minutes or until thickened. Stir in the sugar, butter and salt. Remove from the heat; cool to 110°-115°.
2. In a bowl, dissolve yeast in warm water. Add cornmeal mixture, eggs and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each piece into a roll. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Yield: 15 rolls.
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