| 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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