Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: Corn-Meal Ice-Box Rolls

  3. Categories: Breads

  4. Yield: 6 servings

  5. 1 Cake compressed yeast

  6. 1/2 c Lukewarm water

  7. 1 cake dry yeast

  8. 4 c Boiling water

  9. 1 c White corn-meal

  10. 1 c Melted shortening

  11. 1 tb Salt

  12. 2 c Potato water

  13. 1/2 c Sugar Flour

  14. Prize winning recipe

  15. 1/2 cup water, and 3 tablespoons flour. Cover

  16. and allow to stand until light. Sift corn-meal slowly into the boiling

  17. water, add salt, and stir constantly until thick. Cook over hot water 30

  18. minutes. Add shortening, sugar, and potato water (prepared by boiling 1

  19. 2 cups water

  20. sponge. Add sufficient flour to make a dough stiff enough to knead. Turn

  21. onto lightly floured board. Knead until smooth and elastic. Cover with a

  22. damp cloth and allow dough to double in bulk. Knead down. Cover closely and place in refrigerator. Remove portion of dough required from refrigerator 2

  23. hours or more before rolls are needed. Allow dough to warm to room

  24. temperature. Form into rolls. Place in well-oiled pans. Cover and let

  25. rise until treble in bulk. Bake in hot oven (450ø F) about 15 minutes. The

  26. unused portion of the dough should be worked down, covered closely with

  27. waxed paper, and returned to the refrigerator until needed. 75 rolls. Mrs.

  28. L. Carlile, Sheridan, WY. --


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