Corn Pocket Rolls Recipes

POCKETBOOK ROLLS

Steps:

• Use a large bowl or dutch oven when you mix the ingredients, because the dough must have room to rise.
• Dissolve the yeast in the lukewarm water. Set aside. Cream shortening, sugar and salt. Pour boiling water over the shortening mixture and stir until dissolved.
• Beat the eggs and add them to the creamed mixture. Add the yeast and water. Stir.
• Add the flour two cups at a time, stirring after each addition. Cover with plastic wrap and put a plate on top. Put in the refrigerator overnight.
• Oil hands and baking dishes. Pinch off a small amount of dough. Flatten it in the palm of your hand. Dip it in the melted butter, then fold it over to form a pocketbook. Put in oiled pans, leaving some room to rise.
• Cover the pans and let rise in a warm place for several hours. I put them in the oven on Warm. When they are ready, bake at 400 degrees until brown (10-15 minutes).

CORNMEAL PAN ROLLS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13x9-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.

CORNMEAL DINNER ROLLS

Steps:

• In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until thickened, 5-8 minutes. Cool to 110° - 115°., In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes., Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° until golden brown, 13-17 minutes. Remove from pans to wire racks; serve warm.