Virgina's Cornmeal Parker House Rolls

Makes 2 - 3 dozen

Dana

ingredients

1
In a small saucepan, melt butter. Stir in the sugar, cornmeal & salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat, cook and stir for 5-10 minutes or until thickened. Cool to 110° –115°.
2
While cornmeal is cooling, in a large mixing bowl, dissolve yeast in water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic (about 6 – 8 minutes). Place in a greased bowl, turning once to grease top. Cover & let rise in a warm place until doubled, about 1 hour.
3
Punch dough down. Turn onto a lightly floured surface, roll out to 1/2" thickness. Cut with a floured 2 1/2” biscuit cutter. Brush with melted butter, fold in half. Place 2” apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.
4
Bake at 375° for 15-20 minutes or until golden brown. Brush with butter. Remove from pans to cool on wire rack

Source: Virgina Saelens