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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 18 |
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The recipe came in my TOH magazine today! I made them for dinner tonight as practice for thanksgiving. They are a keeper! Thanks Vivan Eccles, for putting it in the magazine! It will be grate on THanksgiving but also really nice with home made soups and stews. Prep time includes rising time. Ingredients:
2 1/2 cups all-purpose flour |
1/2 cup cornmeal |
2 tablespoons sugar |
1 (1/4 ounce) package yeast |
1 teaspoon salt |
1 cup water |
3 tablespoons butter, divided |
1 egg, beaten |
Directions:
1. In a large mixing bowl, combine the flour, cornmeal, sugar, yeast and salt.
2. In a saucepan, heat water and 2 T. water butter to 120-130 degrees. Add to dry ingredients; beat until moisteened.
3. Add egg; beat on medium speed for 3 minutes.
4. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased blowl, turning once to grease top.
5. Cover and let rise in a warm place until doubled. About and hour.
6. Punch down. Turn onto lightly floured surface; divide dough into 18 pieces. Shape each piece into a ball.
7. Place in greased 13x9x2 in baking pan or 2 round 9 inch baking pans. COver and let rise in a warm place until doubled, about 30 minutes.
8. Bake at 400 degrees for 15-20 minutes or until goldend brown. Melt remaining butter; brush over rolls. Invert onto wire racks.
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