Another awesome Thanksgiving staple courtesy of Taste of Home!
2 1/2 Cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup water
3 tablespoons butter, divided
1 egg, beaten
In a large mixing bowl, combine the flour, cornmeal, sugar, yeast and salt. In a saucepan, heat water and 2 tablespoons butter to 120 - 130 degrees. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a creased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13-in x 9-in x 2-in baking pan or two 9-in round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400 degrees for 15-20 minutes, or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.
Yield: 1 1/2 dozen
Nutritional Analysis: 1 roll = 105 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 155 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.
Diabetic Exchanges: 1 starch, 1/2 fat
2 1/2 Cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup water
3 tablespoons butter, divided
1 egg, beaten
In a large mixing bowl, combine the flour, cornmeal, sugar, yeast and salt. In a saucepan, heat water and 2 tablespoons butter to 120 - 130 degrees. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a creased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13-in x 9-in x 2-in baking pan or two 9-in round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400 degrees for 15-20 minutes, or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.
Yield: 1 1/2 dozen
Nutritional Analysis: 1 roll = 105 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 155 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.
Diabetic Exchanges: 1 starch, 1/2 fat
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