| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Home3 | 1 | servings | |
INGREDIENTS
| 1 | 1/4 oz. enve dry yeast | |
| 2 | tb | Sugar |
| 2 | tb | Vegetable oil |
| 2 | c | Warm water – 110 degrees |
| 6 | c | All-purpose flour |
| 1/2 | c | Yellow cornmeal |
| 2 | ts | Salt |
| 1/2 | lb | Andouille or kielbasa sausage – chopped |
| 1/2 | lb | Grated white cheddar cheese |
| Vegetable oil for frying |
INSTRUCTIONS
Directions: Combine the yeast, sugar, olive oil in a bowl. Add the warm water and with a mixer, beat at low speed for about 4 minutes to dissolve the yeast. In a separate large mixing bowl, combine the flour, cornmeal and salt. Add this mixture to the yeast and mix on low speed until it comes together. Increase the speed to medium and beat until the mixture pulls away from the sides of the bowl. Remove dough from bowl and turn onto a lightly floured surface. Gently roll and form into a narrow loaf about 24" long. Cut into 18 equal portions and hand roll the portions on a floured surface to form small rolls. Place rolls 1" apart onto sheet lined with parchment paper. Let stand for about 30 minutes to slightly rise. When risen, press gently on the rolls to flatten and spread slightly. Spoon 1 tablespoon of the cheese into the cavity and 1 T. of the sausage. Pinch the dough together to close. Heat 4" of vegetable oil in a fryer to 360 degrees. Deep fry the rolls 2-3 at a time for about 3 minutes, turning them occasionally. Remove and drain on paper towels. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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