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