Cornmeal Rolls

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

I really wish I knew who wrote out this recipe, which I found in my deceased mother-in-law's vast collection, & when. It is written in a very Victorian-style female hand on yellowed paper.

1½ c. - flour

¼ c. - cornmeal

3 tsp. - baking soda

1 tsp. - salt

1 tbsp. - sugar

1 - egg

2 tbsp. - shortening

⅓ c. - milk

butter (melted)

Mix together flour, cornmeal, baking soda, salt, & sugar; then, cut in shortening.

Beat egg & milk together. Pour into flour mixture.

Lightly knead dough; then, roll to ½-in. thickness.

Cut dough with biscuit cutter & brush each circle with melted butter. Fold circles as for Parker House rolls.

(The recipe doesn't list a baking temperature, probably because it was written before oven thermostats. I'd experiment a little, starting around 350 to 375° F.) Bake 12 to 15 mins.

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