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Instructions |
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In small saucepan, melt butter. Stir in sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook for 5-10 minutes or until thickened. Cool to 110-115 deg.
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In a large mixing bowl, dissolve yeast in warm water (proof, by adding a pinch of sugar and flour).
Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. Turn unto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until double, about 1 hour.
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Punch dough down. Turn onto a lightly floured surface; roll out to 1/2" thickness. Cut with a floured 2 1/2" biscuit cutter. Brush with melted butter; fold in half. place 2" apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.
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Bake at 375 degrees for 15-20 minutes or until golden brown. Brush with butter. Remove from pans to cool on wire racks.
Yield: 2-3 dozen
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Suggestions |
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Can be made into any bread. Cinammon rolls.
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Originally Submitted
11/27/2008
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