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Yeast Corn Rolls Recipe

July 14th, 2013 by alice  Tags: , , | Print This Post Print This Post

Yeast Corn Rolls Recipe

INGREDIENTS

  1. 1envelopeactive dry yeast
  2. 1/4cup lukewarmwater
  3. 1/4cupsugar, plus
  4. 1teaspoonsugar
  5. 1/4cupmargarine, melted and cooled
  6. 1cupbuttermilkor milk
  7. 1egg
  8. 1teaspoonsalt
  9. 3/4cupcornmeal, plus
  10. 2tablespoonscornmeal
  11. 3cupsflour

DIRECTIONS

  1. In a large bowl, an electric mixer fitted with a dough hook, or a food processor, combine the yeast, water, and 1 teaspoons of the sugar and let stand until bubbly-about 5 minutes.
  2. Stir in the remaining 1/4 cup of sugar, the butter, buttermilk, egg, salt, and 3/4 cup of the cornmeal; blend well.
  3. Stir in enough flour (start with about 2 cups) to make a soft dough.
  4. On a lightly floured board or in the mixer or food processor, knead the dough until smooth and elastic-7 to 10 minutes by hand, 5 minutes in a mixer, or 40 seconds in the food processor.
  5. Add more flour as needed to keep the dough from sticking.
  6. *Atthis point the dough can be stored.
  7. Place in a 1-gallon food storage bag, push out all of the air, and secure with a twist tie, leaving room at the end for expansion.
  8. Refrigerate for up to 3 days.
  9. *.
  10. Transfer to a large, lightly greased bowl, turn to coat with the grease, rise in a warm, draft-free place until doubled in bulk-about 1 hour.
  11. Punch the dough down and roll it out 1/2 inch thick on a lightly floured surface.
  12. Cut into eighteen 3-inch rounds and set 2 inches apart on lightly greased baking sheets.
  13. Cover with dry towels and let rise untill almost doubled in bulk-35 to 45 minutes.
  14. Meanwhile, preheat the oven to 375*F.
  15. Sprinkle the rolls lightly with the remaining 2 tbls.
  16. of cornmeal and bake until golden brown-17 to 20 minutes.
  17. Makes 18 roll.
  18. Serving later;.
  19. Let the dough sit at room temperature for 2 to 2 1/2 hours.
  20. Knead a few turns on a lightly floured board, then proceed starting with punching down the dough and rolling 1/2 inch thick on a lightly floured surface.

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