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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 36 |
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Another recipe from the Southern Living cookbook, they are a little different from the other I saw on here. They sounded so good to me I wanted to save them here. The long prep time includes the 3 different risings they need to have, so plan ahead. Ingredients:
2/3 cup milk |
1 1/2 cups regular cornmeal |
1 cup boiling water |
1 (1/4 ounce) dry yeast |
1/2 cup warm water, 105-115 degrees |
1/2 cup butter, melted |
1/3 cup sugar |
2 egg yolks, slightly beaten |
2 teaspoons salt |
4 -5 cups all-purpose flour |
Directions:
1. Scald milk and let cool to 105-115°F.
2. Combine cornmeal and 1 cup boiling water in large mixing bowl and allow to stand 10 minutes.
3. In medium bowl, dissolve yeast in the warm water, let stand 5 minutes.
4. Add scalded milk,butter,sugar egg yolks,and salt to yeast mixture; blending well.
5. gradually stir in enough flour to make a soft dough.
6. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (approx 5 minutes).
7. Place dough in a greased bowl, turning to grease top. Cover a allow to rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.
8. Punch dough down and allow to rise again until doubled.
9. Shape into 2 1/2 inch balls,place on greased baking sheets or in greased muffin pans. Let rise in a warm place again for 1 hour or until doubled.
10. Bake at 400°F 18-20 minutes, or until golden brown.
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