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Cornmeal Pan Rolls
Nb persons: 0
Yield: 1 1/2 dozen
Preparation time:
Total time:
Source: Taste of Home Dec. 2005
| 2 1/2 c. | all-purpose flour |
| 1/2 c. | cornmeal |
| 2 Tb. | sugar |
| 1 pkg. | active dry yeast |
| 1 tsp. | salt |
| 1 c. | water |
| 3 Tb. | butter, divided |
| 1 | egg, beaten |
In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a saucepan, heat water and 2 Tb. butter to 120-130 degrees. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Turn onto 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 doubled , about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13x9x2" baking pan or two 9" round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake for 400 degrees for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.
One roll=105 calories
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