| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads – ye, Post to bak, To post | 48 | Servings | |
INGREDIENTS
| 1/3 | c | Cornmeal |
| 1/2 | c | Sugar |
| 1 | ts | Salt |
| 1/2 | c | Melted Shortening |
| 2 | c | Milk |
| 1 | Env Dry Yeast (Or 1 Cake) | |
| 1/4 | c | Warm Water |
| 2 | Eggs; beaten | |
| 4 | c | Flour |
INSTRUCTIONS
Cook cornmeal, sugar, salt, shortening, and milk until thick over medium heat; cool to lukewarm. Dissolve yeast in warm water. Add to mixture with two beaten eggs. Let mixture rise for 2 hours, covered, in a warm place. Then add flour to form soft dough. Knead well and let rise 1 hour, until doubled. Knead again and roll out about 1/2" thick. Cut with biscuit cutter, brush with melted butter, crease and fold over like Parker House rolls. Let rise 1 hours. Bake at 375° for 15 minutes on greased cookie sheet. Makes 4 dozen Source: "Mmountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. Bernard Miller Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Sep 1, 1997
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