These have been a Thanksgiving tradition for over 40 years. We often used cornmeal, made from our own field corn. They are the best, especially with leftover turkey, cranberry sauce, mustard and mayonnaise. They are also great on any occasion and make a fairly nice hamburger bun!
Mom
- 1 tablespoon dry active yeast
- 1/4 cup water
- 1 cup cornmeal
- 1 cup water
- 3/4 cup milk
- 1/4 cup honey
- 2 teaspoons salt
- 1/2 cup butter
- 1 egg
- 4 -4 1/2 cups flour
- 1 egg, beaten with 1 tablespoon water for egg wash
In a small bowl, dissolve yeast in 1/4 cup water. In a small saucepan, combine cornmeal, 1 cup water and 3/4 cup milk. Stir over medium- low heat until thick and smooth. Pour into mixing bowl, add butter, honey and salt, and stir until cool (80° or less).
Add egg, yeast, and 4 cups of flour. Mix on low speed for 10 minutes, adding additional flour after 7 minutes if the dough continues to stick to the sides of the bowl.
Transfer to an oiled bowl, cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.
Turn out dough and shape into rolls – approximately 2.5 ounces each. Place on a lightly greased baking sheet an inch or more apart. Or shape as desired (cloverleaf in muffin tins, etc). Cover and let rise until doubled, about an hour.
Preheat oven to 375°F. Brush rolls with beaten egg wash. Bake for 15-20 minutes, until lightly browned.
Spencer Family Cookbook 