Submitted by: Amber Moeller
Makes: approx. 4 dozen rolls
- 1/3 c. cornmeal (Stone Ground)
- 1/2 c. sugar (will not taste the same using honey)
- 2 t. salt
- 1/2 c. shortening
- 2 c. milk
- 1 pkg. yeast (1 T.)
- 1/4 c. warm water
- 2 eggs
- Flour (about 4 c. or more)
Cook cornmeal, sugar, salt, shortening and milk until thick. When cooled to a little warmer than room temp., add yeast and water. Beat in eggs. Add flour to make a soft dough (about 4 c. or more flour).
Knead 8-10 min. Let rise until doubled. Punch down. Make rolls and place on greased cookies sheet. Brush with melted butter and dust with cornmeal. Let rise until doubled. Bake at 350ºF for 20-25 minutes or/ bake at 375ºF for 15 minutes (which ever you prefer).
“This recipe will always be one of my favorite family traditions. Thanksgiving isn’t the same without these rolls. They are mouth-watering good!”