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Recipe: No-Knead Corn Meal Rolls (Ann Pillsbury recipe, 1950's)

Breads - Yeast Breads
NO-KNEAD CORN MEAL ROLLS

1/4 cup cornmeal
1/4 cup shortening
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 cup scalded milk
1/2 cup water
1 cake yeast (or 1 package active, dry granular yeast)
1 egg
3 cups sifted Pillsbury's Best Enriched Flour
1 egg white, beaten
Additional cornmeal (for tops)

Combine cornmeal, shortening, sugar and salt. Add scalded milk. Cool to lukewarm by adding 1/2 cup water. Add yeast; mix well. Blend in whole egg. Gradually add sifted flour; mix until dough is well-blended and soft. Place in greased bowl and cover. Store dough in refrigerator or cold place at least two hours.

Shape chilled dough on well-floured board into 18 medium roils. Dip rolls first in egg white, then in cornmeal. Divide batter between 18 greased muffin pan cups. Let rise in warm place (80 to 85 degrees F) until double in bulk, about 1 1/2 hours.

Bake in moderately hot oven (400 degree F) for 20 minutes.

Makes 18 medium roils
From: Recipelink.com
Source: Recipe Flyer: Ann Pillsbury's Luncheon Suggestions, Pillsbury Mills, Inc., 1955
MsgID: 019584
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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