Cornmeal rolls

 
                               CORNMEAL ROLLS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            All-purpose flour
      3/4   c            Coarse cornmeal
    4       ts           Baking powder
    1       t            Salt
      1/4   ts           Baking soda
    4       tb           Solid vegetable shortening
    1                    Egg
      3/4   c            Buttermilk
 
   Preheat the oven to 450 degrees F.
   
   In a bowl sift the dry ingredients.  Cut in the
   shortening. Beat the egg slightly with the milk and
   add to the dry ingredients.
   
   Toss on a floured board; knead slightly.  Roll
   1/2-inch thick and cut with a large (3-inch) biscuit
   cutter.  With the back of a knife, make a crease just
   off center on each round.  Brush with butter, and fold
   the smaller part over, like Parker House rolls. Press
   the fold gently. Bake in the hot oven for 12 to 15
   minutes.
   
   Serve hot.
   
   Yield:  about 8 rolls.
   
   From:  NANNY'S TEXAS TABLE - TEXAS COUNTRY COOKING AT
   THE HOUGHTON RANCH by Larry Ross, Simon and Schuster,
   New York. 1987. ISBN 0-671-62534-9 Shared by:  Karin
   Brewer, Cooking Echo, 4/93
  
 
 
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