- 45 mins
- 65 mins
Ingredients
- 1/2 cup shortening
- 2 cups milk1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 teaspoon salt1 envelope dry yeast
- 1/2 cup lukewarm water
- 4 1/2 to 5 cups all-purpose flour2 large eggs, beaten
Preparation
Step 1
1Melt shortening in top of a double boiler set over high heat. Add the milk, cornmeal, granulated sugar and salt and mix well. Bring to a boil. Boil, stirring continually, for 10 minutes. Cool the mixture to lukewarm.
.2Dissolve yeast in lukewarm water in a small bowl. Combine shortening mixture, yeast mixture, 11/2 cups flour and eggs in a large bowl. Stir in enough of the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic.
.3Transfer dough to a greased bowl; turn to coat surface. Cover and let rise in a warm place until double in size, about 21/2 hours.
.4Lightly grease two 13 × 9-inch baking pans. Shape the dough into 24 balls. Arrange 1/2 inch apart in the baking pans. Cover and let rise in a warm place until double in size, about 2 hours.
.5Preheat oven to 375ºF. Bake rolls until golden, about 15 to 20 minutes.