Cornmeal Rolls

By Christie

These rolls are so moist and tender, they are not related to dry, crumbly corn bread. This will become a family favorite.

Ingredients

• In heavy duty mixer:
• 1 cup shortening
• 1 cup cornmeal (fine ground)
• 3/4 cup sugar
• 6 cups milk
• 2 Tablespoons salt
• Heat in large pot and bring to a boil. Allow to cool to about 110° so it doesn't kill yeast.
• 1/2 cup warm water
• 3 Tablespoons yeast
• 6 eggs at room temperature
• 12 cups flour
• Alternate with warm liquid

Preparation

Step 1

Knead in mixer for 3-4 minutes
Place in large oiled bowl and allow to raise till double in bulk. Shape in any fashion. (I squish small balls through my fingers a little large than a golf ball, this forms a smooth surface and is quick)
Place on 2 cookie sheets. Loosely cover with plastic wrap sprayed with Pam.
Raise till double
Bake at 375 ° F. for 15-20 minutes.

Note: Takes about 3-31/2 hours start to finish