Cornmeal Rolls
Ingredients| 1 1/2 cup all-purpose flour |
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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
Servings: 6
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