Thursday, December 9, 2010

Corn Meal Rolls

1/3 cup yellow corn meal

2 cup milk

½ cup butter

½ cup sugar

1 tsp salt

1 pkg yeast (1 Tbs)

1/4 cup warm water

2 beaten eggs

4 cup flour

In a small bowl add water and yeast, covering the yeast completely with the water. Set aside for 10 minutes. In medium saucepan combine corn meal and milk. Cook until it boils for about 30 seconds stirring constantly. Remove from heat and add butter and sugar. After butter is melted add yeast mixture, salt, and eggs. Add to a large mixing bowl. Add one cup of flour at a time and mix well. Knead dough into a large firm ball. Place dough in large mixing bowl well greased and cover with clean towel. Let rise for about 1-2 hours, or until double in size. Spread dough out and cut with round cutter. Fold dough rounds and place on greased baking sheets. Let rise for about 20 minutes. Bake for 20 minutes at 350.

Prize winning Bread

1 ½ cup warm water

1 pkg yeast

½ cup sugar

1 tsp salt

4 cup flour ( or wheat flour)

In large mixing bowl add water, sugar and sprinkle yeast on top. Let set for 10 minutes, until yeast softens and doubles in size. Add salt and flour one cup at a time. Knead dough into a large firm ball. Let rise for about an hour. Cut off little balls of dough at a time and form into rolls. Place on a grease baking sheet next to each other. Let rise for 20 minutes. Bake for 20 minutes at 350.

Sally Leavitt

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