From The Past: November 5, 2007

Kevin was in a baking mood today, so he made Cornmeal Rolls.

These were delicious piping hot and topped with butter.

He also made a Pumpkin Cheesecake:

Here is one heavenly slice:

Below, I have posted the recipe for the Cornmeal Rolls. The actual name is Cornmeal Buns; however, Kevin wanted me to refer to them as rolls. You will notice in the directions, #4 refers to them at one time as rolls also, so maybe the writers tried to give them a more sophisticated name.

This recipe is from: Better Homes & Gardens: Test Kitchen Favorites (2003)

Cornmeal Buns

Ingredients:

6 to 6 1/2 cups all-purpose flour

1 package active dry yeast

2 1/4 cups milk

1/2 cup sugar

1/2 cup butter

1 teaspoon salt

2 eggs

1 1/2 cups cornmeal

Directions:

 

1. In a large mixing bowl combine 3 cups of the flour and the yeast. In a saucepan heat milk, sugar, butter, and salt just until warm (115 degrees F to 120 degrees F), stirring constantly to melt butter. Add milk mixture to flour mixture in mixing bowl; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Beat in cornmeal at low speed. Using a wooden spoon, stir in as much remaining flour as you can.

 

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until doubled in size (1 to 1 1/4 hours). Grease thirty-six 2 1/2-inch muffin cups.

 

3. Punch down dough. Turn dough out onto a lightly floured surface. Shape into 72 balls. Place 2 balls in each prepared muffin cup. Cover; let rise until nearly double (50 to 60 minutes).

 

4. Bake in a 375 degree F oven for 12 to 15 minutes or until rolls are golden brown. Immediately remove from cups to wire racks. Serve warm or cool. Makes 36 buns.