Corn Meal Batter Rolls
- 1 1/2 c. flour
- 3/4 c. yellow corn meal
- 1 pkg. yeast
- 1 tsp. baking powder
- 3/4 c. milk
- 1/3 c. shortening
- 3 Tbsp. sugar
- 1 tsp. salt
- 1 egg
- In large bowl, combine 3/4 cup flour. corn meal, yeast and baking powder.
- Stir together milk, shortening, sugar and salt until shortening almost melts.
- Add to dry ingredients.
- Add egg. Beat on low 1/2 minute.
- Beat 3 minutes on high.
- At low beat in remaining flour 2 minutes.
- Cover and refrigerate several hours or overnight.
- About 1 1/2 hours before serving, time out of refrigerator.
- Stir down.
- Let rest 10 minutes.
- Drop batter into greased muffin pans.
- Fill half full.
- Cover and let rise 1 hour. Bake at 325u0b0 for 20 to 25 minutes.
- Makes 12 rolls.
flour, yellow corn meal, yeast, baking powder, milk, shortening, sugar, salt, egg
Taken from www.cookbooks.com/Recipe-Details.aspx?id=821471 (may not work)