INGREDIENTS

INSTRUCTIONS

In large bowl, dissolve sugar in warm water; sprinkle yeast into water and
let stand 10 minutes or until frothy. Add 2-1/2 cups of the flour, salt,
butter and egg yolk. With electric mixer, beat mixture at high speed for 2
minutes. With wooden spoon, stir in cornmeal and enough of remaining flour
to make a soft dough that leaves the sides of the bowl. Turn out onto
floured board and knead for 6 to 8 minutes or until dough is smooth and
elastic. Cover with inverted bowl; let rise for 20 minutes. Knead dough for
1 minute. Divide into 24 pieces and shape into smooth balls. Oil a large,
rimmed baking sheet (about 17 x 11 inches) and sprinkle lightly with
cornmeal. Evenly space dough balls in pan. Cover with oiled sheet of waxed
paper, then with plastic wrap. Place in the refrigerator for 4 hours or up
to 24 hours. Remove from refrigerator (do not remove wrapping); let stand
at room temperature for about 2 hours or until almost doubled in size;
pierce any air bubbles with toothpick. Beat egg white with 1 tsp water;
brush on top of rolls and sprinkle lightly with corn meal. Bake in 400F
oven for 15 to 20 minutes or until golden brown Transfer to rack to cool.
Makes 24 rolls
Per roll: 150 calories,2 g fat, 28 g carbohydrate,4 g protein Preparation
time: 45 minutes Baking time: 15 to 20 minutes
Jalapeno Cheddar Butter: In food processor, blend 1-1/2 cups shredded old
Cheddar cheese with 1/2 cup softened butter until smooth. Add 2 tbsp finely
chopped pickled jalapeno peppers; pulse just until combined. Transfer to
crock or bowl; cover and refrigerate for up to 2 days. Let stand at room
temperature for 1 hour before serving. Makes about 1 1/3 cups. Per 2tsp: 49
calories, 5 g fat, .Ol g carbohydrate, 1 g protein. Scanned and formatted
by Carole Walberg
NOTES : These rolls can be shaped and refrigerated up to 24 hours before
baking
Recipe by: Homemaker's Magazine Nov/Dec'97
Posted to recipelu-digest Volume 01 Number 359 by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Dec 11, 1997

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