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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 48 - Change
Nutritional Facts
Servings Per Recipe: 48
Amount Per Serving
Calories 82
% Daily Value**
Total Fat 2g
4%
Saturated Fat 1g
2%
Unsaturated Fat 0g
Cholesterol 5mg
2%
Sodium 113mg
5%
Total Carbohydrate 13g
4%
Dietary Fiber 0g
2%
Sugars 2g
Protein 2g
Vitamin A  1%Vitamin C  0%
Calcium  1%Iron  2%
Potassium  1%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cornmeal Yeast Rolls

Recipe Tags: Bread Recipes

Date Added: June 11, 2009

Ingredients:

1 1/4 Cups Cornmeal
1/3 Cup Sugar
1 Cup Water Boiling
1/2 Cup Water Warm plus
1 Package Yeast
2 Vanilla Beans
1/2 Cup Butter melted
4 Cups Flour
2 Teaspoons Salt coarse
3/4 Cup Milk scalded
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Directions:

1. Scald milk and cool to warm.

2. Mix cornmeal in boiling water and let sit 10 minutes.

3. Add yeast to warm water and let sit foamy. add milk and salt and mix well.

4. Add butter, sugar, yolks and mix well. gradually add to warm cornmeal mixture.

5. Stir in enough flour to make a soft dough. Knead smooth and elastic on floured surface.

6. let rise double in a greased bowl. Punch down and let rise double again.

7. Shape into 2 1/2 inch balls( or larger, one ball to a muffin tin ) and place in greased muffin tins.

8. Let rise double. bake 400 about 18 minutes or until golden.

9. all rising are necessary to produce the lightest texture.

10. Amount depends on how large your dough balls are, size of tins etc. Best eaten warm. Reheats well.

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Dietary Notes:
This recipe is very low-sodium with 113.04mg per serving, low-fat with 2.31g per serving and low-cholesterol with 5.46mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Beans, Yeast, Butter, Gluten, Corn, Natural Sweeteners allergies.
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