CORNMEAL YEAST ROLLS

Cornmeal Yeast Rolls image

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.

Provided by bayou-mimi

Time 4h20m

Yield 4 dozen muffins

Number Of Ingredients 10

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

Steps:

Scald milk and let cool to 105-115°F.
Combine cornmeal and 1 cup boiling water in large mixing bowl and allow to stand 10 minutes.
In medium bowl, dissolve yeast in the warm water, let stand 5 minutes.
Add scalded milk,butter,sugar egg yolks,and salt to yeast mixture; blending well.
gradually stir in enough flour to make a soft dough.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (approx 5 minutes).
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.
Punch dough down and allow to rise again until doubled.
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.
Bake at 400°F 18-20 minutes, or until golden brown.

Nutrition Facts : Calories 944.4, Fat 29.5, SaturatedFat 16.7, Cholesterol 161.1, Sodium 1371, Carbohydrate 150.1, Fiber 7.1, Sugar 17.3, Protein 20.1