Recipe number 18178 is

Cornmeal Rolls



The ingredients are:
1 1/2 cup All-purpose flour 3/4 cup Coarse cornmeal 4 tsp Baking powder 1 tsp Salt 1/4 tsp Baking soda 4 tbsp Solid vegetable shortening 1 Egg 3/4 cup Buttermilk

The recipe yield is:
6 Servings

Info:
Preheat the oven to 450 degrees F. In a bowl sift the dry ingredients. Cut in the shortening. Beat the egg slightly with the milk and add to the dry ingredients. Toss on a floured board; knead slightly. Roll 1/2-inch thick and cut with a large (3-inch) biscuit cutter. With the back of a knife, make a crease just off center on each round. Brush with butter, and fold the smaller part over, like Parker House rolls. Press the fold gently. Bake in the hot oven for 12 to 15 minutes. Serve hot. Yield: about 8 rolls. From: NANNY'S TEXAS TABLE - TEXAS COUNTRY COOKING AT THE HOUGHTON RANCH by Larry Ross, Simon and Schuster, New York. 1987. ISBN 0-671-62534-9 Shared by: Karin Brewer, Cooking Echo, 4/93

Note:
Breads



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