Southern CornBread Rolls
1 pkg Active Dry Yeast
1/4 cup Water, heated to 105* to 115*F
1 cup Boiling Water
1 cup Yellow Cornmeal
3/4 cup Milk,heated to 105* to 115*F
1/4 cup Sugar
2 teaspoons Salt
1/2 cup Butter or Margarine,melted
1 Egg
4 to 4 1/2 cups Plain Flour
1.) In small bowl, combine Yeast and 1/4 cup Water; set aside.
Measure Cornmeal into a large bowl .
Pour 1 cup boiling water over Cornmeal; cool to lukewarm.
2.) Add Milk, Sugar, Salt, Butter, Egg and Yeast mixture to warm Cornmeal mixture;
Blend on low speed until smoothe. Lightly Spoon Flour into measuring cup; level off.
Gradually add Flour to Cornmeal mixture until dough pulls cleanly away from sides of bowl.
Turn dough out into lightly floured surface. Knead dough until smoothe and elastic,5-7 mins..
Sprinkling with additional Flour if neccesary to reduce stickiness.
Place dough in greased bowl; cover loosely with plastic wrap an cloth towel.
Let rise in warm place (80-85*F), until light and doubled in size, 1 1/2 to 2 hours.
3.) Lightly grease 24 muffin cups. Punch down dough several times to remove all air bubbles.
Divide dough into 4 equal parts. Cut one portion of dough into 6 parts; cut each 6th into 3 pieces
.Shape each piece into a ball. Place 3 balls in each greased muffin cup.
Repeat with remaining dough, using one portion at a time.
Cover and let rise in warm place until light and double in size, about 1 hour.
4.) Heat oven to 400*F. for 15-20 mins or until golden brown.
Immediately remove rolls from pan.
Serve warm or cool. Makes 24 rolls.
Prep time: 30 mins.