Corn-Meal Ice-Box Rolls

Title:
Corn-Meal Ice-Box Rolls

Yield:
1 Servings

Categories:
Bread,
Rolls




Ingredients:





          -Prize winning recipe


     1    Cake compressed yeast


          -(or)


     1    Cake dry yeast


     1 c  White corn-meal


     1 tb Salt


   1/2 c  Sugar


   1/2 c  Lukewarm water


     4 c  Boiling water


     1 c  Melted shortening


     2 c  Potato water


          -Flour






 Make a sponge of the yeast, 1/2 cup water, and 3 tablespoons flour. Cover


 and allow to stand until light. Sift corn-meal slowly into the boiling


 water, add salt, and stir constantly until thick. Cook over hot water 30


 minutes.  Add shortening, sugar, and potato water (prepared by boiling 1


 cup diced potatoes in 2 cups water). Stir until well blended. Cool. Add the


 sponge.  Add sufficient flour to make a dough stiff enough to knead. Turn


 onto lightly floured board. Knead until smooth and elastic. Cover with a


 damp cloth and allow dough to double in bulk. Knead down. Cover closely and


 place in refrigerator. Remove portion of dough required from refrigerator
2


 hours or more before rolls are needed. Allow dough to warm to room


 temperature.  Form into rolls.  Place in well-oiled pans. Cover and let


 rise until treble in bulk. Bake in hot oven (450? F) about 15 minutes. The


 unused portion of the dough should be worked down, covered closely with


 waxed paper, and returned to the refrigerator until needed. 75 rolls. Mrs.


 L. Carlile, Sheridan, WY.


 


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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini