Wednesday, November 18, 2009

Thanksgiving Cornmeal Rolls

My sweet friend Amber M. shared this recipe with me years ago, one of her family's favorite original Thanksgiving traditions! I have adopted it as one of my own holiday specialties, and I think you'll love it as well:

1/3 cup cornmeal (stone ground) Adds a nice yellow color to the rolls!
1/2 cup sugar (will not work or taste as well using honey)
2 tsp. salt
1/2 cup shortening
2 cups milk
1 T. yeast
1/4 cup warm water
2 eggs
Flour (about 4 cups or more)

Cook cornmeal, sugar, salt, shortening, and milk until thick. When cooled to a little warmer than room temperature, add yeast and water. Beat in eggs. Add flour to make a soft dough.
Knead 8-10 minutes. Let rise until doubled. Punch down. Shape rolls and place on greased cookie sheet. Brush with melted butter and dust with cornmeal. Let rise until doubled. Bake at 359 degrees for 20-25 minutes or bake at 375 degrees for 15 minutes, whichever is preferred. Makes approximately 4 dozen.

Freezes well.

No comments:

Post a Comment