| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Rolls, 1941 |
1 |
Servings |
INGREDIENTS
|
|
-Prize winning recipe |
| 1 |
|
Cake compressed yeast (or) |
| 1 |
|
Cake dry yeast |
| 1 |
c |
White corn-meal |
| 1 |
tb |
Salt |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Lukewarm water |
| 4 |
c |
Boiling water |
| 1 |
c |
Melted shortening |
| 2 |
c |
Potato water Flour |
INSTRUCTIONS
Make a sponge of the yeast, 1/2 cup water, and 3 tablespoons flour. Cover
and allow to stand until light. Sift corn-meal slowly into the boiling
water, add salt, and stir constantly until thick. Cook over hot water 30
minutes. Add shortening, sugar, and potato water (prepared by boiling 1
cup diced potatoes in 2 cups water). Stir until well blended. Cool. Add the
sponge. Add sufficient flour to make a dough stiff enough to knead. Turn
onto lightly floured board. Knead until smooth and elastic. Cover with a
damp cloth and allow dough to double in bulk. Knead down. Cover closely and
place in refrigerator. Remove portion of dough required from refrigerator 2
hours or more before rolls are needed. Allow dough to warm to room
temperature. Form into rolls. Place in well-oiled pans. Cover and let
rise until treble in bulk. Bake in hot oven (450° F) about 15 minutes. The
unused portion of the dough should be worked down, covered closely with
waxed paper, and returned to the refrigerator until needed. 75 rolls. Mrs.
L. Carlile, Sheridan, WY.
Converted by MMCONV vers. 1.20
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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