Cornmeal Rolls Recipe




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Cornmeal Rolls Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Cornmeal Rolls

 

Ingredients

1 1/2 cup all-purpose flour
3/4 cup coarse cornmeal
4 tsp baking powder
1 tsp salt
1/4 tsp baking soda
4 tbsp solid vegetable shortening
1 egg
3/4 cup buttermilk



 

Preparation

Preheat the oven to 450 degrees F.

In a bowl sift the dry ingredients. Cut in the shortening. Beat the
egg slightly with the milk and add to the dry ingredients.

Toss on a floured board; knead slightly. Roll 1/2-inch thick and cut
with a large (3-inch) biscuit cutter. With the back of a knife, make
a crease just off center on each round. Brush with butter, and fold
the smaller part over, like Parker House rolls. Press the fold
gently. Bake in the hot oven for 12 to 15 minutes.

Serve hot.

Yield: about 8 rolls.

From: NANNY'S TEXAS TABLE - TEXAS COUNTRY COOKING AT THE HOUGHTON
RANCH by Larry Ross, Simon and Schuster, New York. 1987. ISBN
0-671-62534-9 Shared by: Karin Brewer, Cooking Echo, 4/93

 

 

Servings: 6