A great meal is never complete without rolls. They make for a great pairing to some of the wonderful soup you have cooked up in your kitchen. They are also wonderful with just about any dish you could think of. People eat roll with salads, roasts, and a whole lot more. You could never go wrong when you have a fresh batch of rolls in your dish. Making these rolls are pretty simple, and even a beginner could make one.
Ingredients
1 ½ cups milk
½ cup shortening
½ cup granulated sugar
2 teaspoons salt
2 tablespoons dry yeast
½ cup warm water
5 to 5 ½ cups all-purpose flour
2 eggs
1 cup corn meal
½ cup melted butter
1. In a saucepan, bring your milk and salt to a simmer on medium heat. Whisk in cornmeal and cook until cornmeal is thick. This would take around 2 minutes and don’t forget to stir constantly.
2. In another bowl, whisk your brown sugar, yeast and water with the use of an electric mixer. Set aside for 10 minutes.
3. With the use of a dough-hook attachment on your electric mixer, mix your cornmeal mixture and 2 eggs on low speed. Add flour slowly until a soft dough is formed and kneed on medium-low speed for 5 minutes.
4. Prepare another bowl by brushing it with olive oil and place dough inside. Cover with plastic wrap and wait for dough to double in size – around 3 hours.
5. In a 13 x 18 inch baking sheet, sprinkle cornmeal and roll out dough in the surface and divide into 3-ounce pieces. Roll the pieces of dough into a ball and place on the baking sheet about 1.5 inches apart. Cover your baking sheets with an oiled plastic wrap and set aside for another 30 minutes until dough has risen again.
6. Place your oven to 375F. Brush your rolls with beaten eggs and make parallel slits on top of your rolls. Bake for 20 minutes or until golden. Transfer on a rack to cool and serve.
Ingredients
1 ½ cups milk
½ cup shortening
½ cup granulated sugar
2 teaspoons salt
2 tablespoons dry yeast
½ cup warm water
5 to 5 ½ cups all-purpose flour
2 eggs
1 cup corn meal
½ cup melted butter
1. In a saucepan, bring your milk and salt to a simmer on medium heat. Whisk in cornmeal and cook until cornmeal is thick. This would take around 2 minutes and don’t forget to stir constantly.
2. In another bowl, whisk your brown sugar, yeast and water with the use of an electric mixer. Set aside for 10 minutes.
3. With the use of a dough-hook attachment on your electric mixer, mix your cornmeal mixture and 2 eggs on low speed. Add flour slowly until a soft dough is formed and kneed on medium-low speed for 5 minutes.
4. Prepare another bowl by brushing it with olive oil and place dough inside. Cover with plastic wrap and wait for dough to double in size – around 3 hours.
5. In a 13 x 18 inch baking sheet, sprinkle cornmeal and roll out dough in the surface and divide into 3-ounce pieces. Roll the pieces of dough into a ball and place on the baking sheet about 1.5 inches apart. Cover your baking sheets with an oiled plastic wrap and set aside for another 30 minutes until dough has risen again.
6. Place your oven to 375F. Brush your rolls with beaten eggs and make parallel slits on top of your rolls. Bake for 20 minutes or until golden. Transfer on a rack to cool and serve.
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