Recipe courtesy of Diane Kirkbride
Grandma Peggy's Cornmeal Rolls
Getting reviews...
- Level: Intermediate
- Total: 57 min
- Prep: 30 min
- Inactive: 2 min
- Cook: 25 min
- Yield: 5 to 6 dozen rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 66 servings
- Calories
- 57
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 9 mg
- Sodium
- 57 mg
- Level: Intermediate
- Total: 57 min
- Prep: 30 min
- Inactive: 2 min
- Cook: 25 min
- Yield: 5 to 6 dozen rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 66 servings
- Calories
- 57
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 9 mg
- Sodium
- 57 mg
Ingredients
Directions
- Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.
