** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In large bowl, dissolve sugar in warm water; sprinkle yeast into water and
let stand 10 minutes or until frothy.
2. Add 2-1/2 cups of the flour, salt,
butter and egg yolk. With electric mixer, beat mixture at high speed for 2
minutes.
3. With wooden spoon, stir in cornmeal and enough of remaining flour
to make a soft dough that leaves the sides of the bowl.
4. Turn out onto
floured board and knead for 6 to 8 minutes or until dough is smooth and
elastic.
5. Cover with inverted bowl; let rise for 20 minutes. Knead dough for
1 minute. Divide into 24 pieces and shape into smooth balls.
6. Oil a large,
rimmed baking sheet (about 17 x 11 inches) and sprinkle lightly with
cornmeal. Evenly space dough balls in pan.
7. Cover with oiled sheet of waxed
paper, then with plastic wrap. Place in the refrigerator for 4 hours or up
to 24 hours.
8. Remove from refrigerator (do not remove wrapping); let stand
at room temperature for about 2 hours or until almost doubled in size;
pierce any air bubbles with toothpick.
9. Beat egg white with 1 tsp water;
brush on top of rolls and sprinkle lightly with corn meal.
10. Bake in 400F
oven for 15 to 20 minutes or until golden brown Transfer to rack to cool.
Makes 24 rolls
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Dietary Notes:
This recipe is low-fat with 2.58g per serving and low-cholesterol with 16.17mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Yeast, Butter, Gluten, Corn, Natural Sweeteners allergies.
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