Ingredients
1 package active dry yeast
5 cups sifted all-purpose flour
2-1/4 cups milk
1/2 cup shortening
1/2 cup sugar
1 Tbsp salt
1 cup cornmeal {either yellow or white}
Directions
1-In large mixer bowl, combine yeast and 3-1/2 cups of the flour.
2-Heat the next 4 ingredients until just warm, stirring occasionally.
3-Add to dry mixture in mixer bowl, add eggs.
4-Beat mixture with beater for 1/2 minute, at low speed and scraping sides of bowl constantly.
5-Beat 3 more minutes at high speed.
6-By hand, stir in cornmeal and enough flour to make a soft dough.
7-Cover, let rise in warm place until double.
8-Stir down batter.
9-Fill greased muffin cups 2/3 full.
10-Cover and let rise in warm place until double.
11-Bake at 400 degrees F until golden - 15 to 20 minutes.
Makes 2 dozen rolls
Rhonda Alter
Lovingly
hand copied on 08-05-1985 by Mrs. Cassiday while setting with her husband in hospital from Women's Household April 1984.
1 package active dry yeast
5 cups sifted all-purpose flour
2-1/4 cups milk
1/2 cup shortening
1/2 cup sugar
1 Tbsp salt
1 cup cornmeal {either yellow or white}
Directions
1-In large mixer bowl, combine yeast and 3-1/2 cups of the flour.
2-Heat the next 4 ingredients until just warm, stirring occasionally.
3-Add to dry mixture in mixer bowl, add eggs.
4-Beat mixture with beater for 1/2 minute, at low speed and scraping sides of bowl constantly.
5-Beat 3 more minutes at high speed.
6-By hand, stir in cornmeal and enough flour to make a soft dough.
7-Cover, let rise in warm place until double.
8-Stir down batter.
9-Fill greased muffin cups 2/3 full.
10-Cover and let rise in warm place until double.
11-Bake at 400 degrees F until golden - 15 to 20 minutes.
Makes 2 dozen rolls
Rhonda Alter
Lovingly
hand copied on 08-05-1985 by Mrs. Cassiday while setting with her husband in hospital from Women's Household April 1984.