Yeast Corn Rolls

The Record’s “Recipe of the Week”:
Yeast Corn Rolls by Sandy Garoutte

1/2 cup cornmeal
3/4 cup boiling water
1/4 cup solid vegetable shortening
2 tsp. salt
1/4 cup warm water (105°-115°)
1/4 cup light molasses
1 pkg. active dry yeast
2-3/4 cups all purpose flour, sifted
1 egg

TOPPING (optional):
2 tsp. cornmeal
1/2 tsp. salt
1 tsp. butter, melted

Measure the cornmeal into a large bowl. Pour the boiling water over it. Stir in the shortening and salt. Combine the warm water and molasses in a 1-cup measure. Sprinkle the yeast over the top and stir to dissolve the yeast. Let stand until foamy, 5 to 10 minutes.

Add the yeast mixture and half of the flour to the cornmeal mixture. Beat with a mixer at medium speed for 2 minutes. Add the egg and remaining flour and beat 1 minute longer. Cover the dough with oiled waxed paper. Let rise in a warm place until double in volume - about 1 hour.

Grease two 8-inch round pans. With floured hands, punch down dough. On floured board, roll into 18-inch long rope. Cut dough into 18 equal pieces. Shape each into a ball. Arrange 9 in each pan.

For topping, if desired: Mix together the cornmeal and salt. Sprinkle over the rolls. Cover each pan with oiled waxed paper. Let rise about 1 hour. Bake at 375° for 15 minutes. Brush tops with melted butter.