I received this recipe in a daily email that I'm on a mailing list for yesterday. I thought to myself that they sounded interesting and would probably go well with our Christmas dinner. I made the dough in the morning, but had to go out, so I shaped it into the rolls and placed the baking sheets in the refrigerator. I promptly forgot about them until around 8pm last night. So I got them out, let them rise, and baked them. I had THREE as soon as they came out of the oven. I can't begin to tell you how GREAT they are. Please see my notes for my changes at the end.

CORNMEAL YEAST ROLLS

These rolls are worth the advanced planning.

1 pkg. active dry yeast

1/4 cup lukewarm water

1â3 cup cornmeal

1/2 cup sugar

2 cups milk

1 tsp. salt

1/2 cup margarine

2 eggs

4 cups all-purpose flour

Preheat oven to 375° F. Dissolve yeast in lukewarm water.

In double boiler, cook cornmeal, sugar, milk, salt and margarine until thick. Remove from heat and cool.

Add dissolved yeast and eggs; mix well. Cover and let rise 1 hour.

Add flour to make a soft dough. Knead until smooth. Place in a greased bowl and let rise 1 hour.

Shape into rolls, rolling in cornmeal as they are shaped. Place on greased baking sheet; let rise until double. Bake 15 minutes or until lightly browned. Yield: 2 dozen.

Notes: The dough can be made the night before and allowed to rise in the refrigerator overnight.

Recipe courtesy of HomeCookingMagazine.com.

My notes: I made the dough in my bread machine. First, I made the cooked cornmeal mixture and allowed it to cool. The directions didn't really say how thick it should be, so I cooked it until it was the consistency of Cream of Wheat or Oatmeal. I placed the mixture into the bread machine and added the eggs. Put the flour on top and the yeast on top of that. Use the dough cycle. I had to add perhaps 1/2 cup more flour as the dough was very sticky. When it was completed, I turned it out onto my dough board that I had put a lot of cornmeal on. I shaped it into rolls and rolled it in additional cornmeal.

{{!gwi}}