Family Favorites...Cornmeal Batter Rolls

This is another recipe I’ve looked at off and on but never made until today.  What a mistake!  I should have been making them all these years.  I purchased the   "Good Food on a Budget” book back in the 70’s and I wasted all that time.
These are easy…the only thing hard about them is waiting.  Start about 2 hours before your meal.
These rolls are good warm or cold; they also freeze well.  The recipe is for 2 dozen, I made one dozen and give both here.  I thought they were perfect to serve in my new bun basket liner and topped with Tomato Marmalade.
                          Cornmeal Batter Rolls
1 Dozen Rolls
2 Dozen Rolls
  1        teaspoon    Instant Yeast
  2       teaspoons  Instant Yeast*
2 ½      cups  Sifted All Purpose Flour -- 10 ounces
  5       cups  Sifted All Purpose Flour -- 20 ounces
  1 1/8 cups  Whole Milk
  2 ¼   cups  Whole Milk
     ¼     cup  Shortening
     ½   cup  Shortening
    1/4     cup  Sugar
     ½   cup  Sugar
  1 ½     teaspoon  Salt
  1       tablespoon  Salt
 1          large  Eggs
  2       large  Eggs
    ½      cup  Cornmeal -- yellow or white
  1       cup  Cornmeal -- yellow or white

In large mixer bowl, combine the yeast and 1 3/4 (for 1 dozen) or 3 ½ cups of the flour.  Heat the next 4 ingredients just till warm; stirring occasionally.  Add to dry mixture in bowl; add eggs.
Beat the mixture at low speed with electric mixer for 1/2 minute, scraping the sides of the bowl constantly.  Beat 3 minutes at high speed (medium high in a Kitchenaid).
By hand, stir in cornmeal and enough remaining flour to make soft dough.
Cover, let rise in warm place till double, about 20 minutes.  Stir batter down; fill greased muffin cups 2/3 full (I used a size 24 muffin scoop). 
Cover; let rise in a warm place till double; 20-25 minutes.  Bake at 400° till golden, 15-20 minutes.
2014 Cost:  $2.50 or 11¢ per roll...$1.25 per dozen
Per Serving: 182 Calories; 6g Fat (28.7% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 284mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
*or one packet

2 comments:

  1. I made these on a whim this time last year for Thanksgiving (Canada) and they're rising in the pans now for me to take to Thanksgiving dinner today.
    Really love these!

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    Replies
    1. Love to hear you liked this recipe...we really like them too!

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