Soft, delicious and just a hint of cornmeal flavor. Delicious with dinner. Also, makes great rolls for cold cut sandwiches.
What you need:
21/4 Cups water
1/3 cup cornmeal
1/4 cup sugar
3 Tbl canola oil
2 tsp salt
2 packages yeast
2 eggs
5 or so cups of all purpose flour
Heat the water to 120-130 degrees. Add yeast, sugar, cornmeal, oil and salt. Add eggs and beat until smooth. Stir in enough flour to make a smooth dough. Turn onto a floured surface and knead until smooth and elastic. Place in a greased bowl. Cover and let rise until doubled.
Punch down dough. Shape into 24 balls and place on greased baking sheets. Brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled.
Bake at 375 for about 20 minutes or until golden.
1/3 cup cornmeal
1/4 cup sugar
3 Tbl canola oil
2 tsp salt
2 packages yeast
2 eggs
5 or so cups of all purpose flour
Heat the water to 120-130 degrees. Add yeast, sugar, cornmeal, oil and salt. Add eggs and beat until smooth. Stir in enough flour to make a smooth dough. Turn onto a floured surface and knead until smooth and elastic. Place in a greased bowl. Cover and let rise until doubled.
Punch down dough. Shape into 24 balls and place on greased baking sheets. Brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled.
Bake at 375 for about 20 minutes or until golden.
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