Prep 3 hrs
Cook 30 mins
I love bread and these are my most requested rolls. They are a must for Thanksgiving. Nothing makes better left over turkey sandwiches. They take effort and time but are so worth it in my humble opinion. I got this from my ex mother in law who got it from a friend and so on and so on....ha ha. My current mother in law made these and they didn't turn out because she made the mistake of adding more flour "to be bread dough consistency" Big no no. This is an extremely soft dough which is why they are so tender...and good!
- 118.29 ml vegetable shortening (butter flavor makes a darker roll..plus the flavor)
- 118.29 ml white sugar
- 9.85 ml salt
- 118.29 ml cornmeal (white or yellow...use your preference)
- 473.18 ml milk
- 7 g packet active dry yeast
- 59.14 ml warm water
- 2 eggs
- 946.36 ml flour
- In a medium saucepan melt shortening.
- Add sugar, salt, and cornmeal to melted shortening.
- Pour in milk and mix until smooth with a wire whisk.
- Cook until thickened. (will resemble porridge).
- Remove from stove and let cool to lukewarm.
- Meanwhile dissolve yeast in 1/4 cup warm water (110-115 degrees)
- When cornmeal mixture is almost lukewarm (I cheat and put it in the fridge saucepan and all on a hot pad) add 2 eggs beaten to the yeast water and mix well.
- Add the egg/yeast mixture to the cornmeal mixture which is still in the saucepan.
- Scrape all into a large mixing bowl and add 4 cups flour mixing after each cup. I do this by hand with a large spoon as it is so sticky you will leave most of it on your beaters using a mixer.
- Cover and put in a warm place to double in size.
- Once doubled, place on a heavily floured surface and gently roll it to cover all dough until manageable and not sticky. Do not knead.
- Now roll about 1" thick. Cut into rolls and place in lightly greased pans. Cover and let raise until double again.
- Bake in a 350 degree oven for 25-30 minutes. Will be lightly golden on top.