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Ingredientes
- 1 x Cake compressed yeast (or possibly)
- 1 x Cake dry yeast
- 1 c. White corn-meal
- 1 Tbsp. Salt
- 1/2 c. Sugar
- 1/2 c. Lukewarm water
- 4 c. Boiling water
- 1 c. Melted shortening
- 2 c. Potato water Flour
Direcciones
- Make a sponge of the yeast, 1/2 c. water, and 3 Tbsp. flour. Cover and allow to stand till light. Sift corn-meal slowly into the boiling water, add in salt, and stir constantly till thick. Cook over warm water 30 min. Add in shortening, sugar, and potato water (prepared by boiling 1 c. diced potatoes in 2 c. water). Stir till well blended. Cold. Add in the sponge. Add in sufficient flour to make a dough stiff sufficient to knead. Turn onto lightly floured board. Knead till 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 hrs or possibly more before rolls are needed. Allow dough to hot to room temperature. Form into rolls. Place in well-oiled pans. Cover and let rise till treble in bulk. Bake in warm oven (450 F) about 15 min. The unused portion of the dough should be worked down, covered closely with waxed paper, and returned to the refrigerator till needed. 75 rolls. Mrs. L. Carlile, Sheridan, WY.
