| CORNMEAL ROLLS | ||||||||
| Makes 200 rolls. | Bake in 350° oven. | |||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Sugar, granulated | ½ cup | |||||||
| Yeast, dry | ½ cup | |||||||
| Water, warm | 1 qt. (or 4 cups) | |||||||
| Sugar, granulated | 1 ¼ cups | |||||||
| Dry milk | 2 ¼ cups | |||||||
| Salt | 2 Tbsps. | |||||||
| Flour | 5 ½ qts. | |||||||
| Cornmeal | 1 qt. 3 1/3 cups | |||||||
| Shortening | 1 lb. | 1 pt. (or 2 cups) | ||||||
| Water, warm | 2 qts. (or 8 cups) | |||||||
| DIRECTIONS: | ||||||||
| 1. Dissolve first 3 ingredients. Set aside to rise. | ||||||||
| 2. Put dry ingredients and shortening into mixes. | ||||||||
| 3. Pour in yeast mix and warm water. Mix well. | ||||||||
| 4. Let rise until double in bulk (about 1 hr.) | ||||||||
| 5. Bake into plain rolls, kuchen or sweet rolls. | ||||||||
| 6. Bake at 350° F. for 20 minutes or until done and brown. | ||||||||
| Number of Portions | 200 | |||||||
| Size of Portion | 1 each | |||||||
| Calories | 90 | Iron | 0.82 Mg | Protein. | 2.29 G | 10.16% | ||
| Cholesterol | 1 Mg | Calcium | 19.80 Mg | Carbohydrates. | 14.92 G | 66.30% | ||
| Sodium. | 79 Mg | Vitamin A | 1 RE | Total Fat | 2.26 G | 22.54% | ||
| Fiber | 0.64 G | Vitamin C | 0.09 Mg | Saturated Fat | 0.86 G | 8.62% | ||