Cornmeal Hot Rolls

My Grandma was known for her hot rolls and cinnamon rolls.  Every holiday season, I have the honor of cooking these two items for my family. I do not do it all the time because, well frankly, it is so time consuming!  Grandma made people feel special when she made these items because of the amount of time and love put into them.  What I do like about the recipe given today, is the fact that it is the same dough recipe for both.  All you have to do to achieve the cinnamon rolls is to roll them out and place a butter, sugar and cinnamon mixture in them.  I have even used jams to make the filling which is also delicious!

Today, I share with you the dough recipe, which has been in my family for years.  Keep in mind, when making this recipe, you must just have to have to let go of being exact and instead rely on your senses to know if it is the right consistency.  Old fashioned means old ways of just knowing.  This takes practice, which I still have a great deal to make these exactly like grandma’s!

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Here is the recipe:

Grandma Betty’s Cornmeal Rolls

1/2 cup cornmeal

1 cup water

2 cakes of yeast (1 oz)

1 pint warm water

1/2 cup sugar

3/4 cup oil

2 1/4 quarts flower

1/4 cup dry milk

1 tbsp. salt

Combine cornmeal and 1 cup water.  Cook to thicken and remove from heat.  Add oil to this.  Put yeast, warm water and sugar in mixing bowl. Let stand few minutes and then add oil and cornmeal to mixture.  Sift flour, dry milk and salt and add to mixture.  Knead well if making by hand or about 5 minutes on mixer.  Let rise until double in bulk.  Punch down and knead and shape into rolls.  Let rise again until double in bulk.  Bake about 15 minutes in 4525 degree oven.  Yields about 25 or 30.

I hope you try this special recipe!  It has meant so much to my family for many years!