Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Regular or quick-acting
-Active dry yeast
1/4 c Warm water (105 to 115
-Degrees)
2 1/2 c All-purpose* or
-Unbleached flour
1/2 c Cornmeal
1 c Buttermilk
1/4 c Shortening
2 tb Sugar
1 tb Baking powder
3/4 ts Salt
1/4 ts Ground cumin
1/8 ts Ground allspice
1/8 ts Ground red pepper-cayenne
*if using self-rising flour omit Baking powder and
salt.
Dissolve yeast in warm water in large bowl. Stir in
1-1/2 cups of the flour, the cornmeal, buttermilk,
shortening, sugar, baking powder, salt, cumin,
allspice and red pepper until smooth. Stir in
remaining flour until dough forms. Turn dough onto
floured surface. Knead gently about 1 minute or until
smooth. Cover and let rise 10 minutes.Grease cookie
sheet. Divide dough into 12 equal parts. Shape each
part into ball and place 1 inch apart on greased
cookie sheet. Let rise in warm place 30 minutes.Heat
oven to 350 degrees. Cut an X shape about 1/2 inch
deep in top of each. Bake 15 to 20 minutes or until
golden brown. 1 DOZEN ROLLS; 150 CALORIES PER ROLL.
