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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 30 |
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A flavorful sidekick to chilies, soups, and stews, these biscuits can also stand alone with a simple pat of butter and drizzle of honey. Ingredients:
2 cups whole milk |
1/2 cup sugar |
1/2 cup butter, cubed |
1/3 cup cornmeal |
1-1/4 teaspoons salt |
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
2 eggs |
4-3/4 to 5-3/4 cups king arthur unbleached all-purpose flour |
topping: |
2 tablespoons butter, melted |
1 tablespoon cornmeal |
Directions:
1. In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5-8 minutes or until thickened. Cool to 110° - 115°.
2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes.
5. Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° for 13-17 minutes or until golden brown. Remove from pans to wire racks; serve warm. Yield: 2-1/2 dozen.
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