Corn Meal Ice Box Rolls
Whole Grain Recipe
These Corn Meal Ice Box Rolls, made with yeast are so light and airy! Made with white corn meal and potato water. This makes a large batch of 75 rolls.
1 cake compressed yeast
1 cake dry yeast
1 cup white corn meal
1 tablespoon salt
1/2 cup sugar
1/2 cup lukewarm water
4 cups boiling water
1 cup melted shortening
2 cups potato water
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 degrees) 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.
Recipe Yields: 75 Corn Meal Ice Box Rolls.