The cook won first prize with these rolls when she was a student at Byron Middle School. They are tasty and light like a white roll, but they have some whole grain for extra flavor. A first-rate recipe.Amber Brook, Byron, Georgia—Georgia National Fair, Perry, Georgia
1-1/4 cups cornmeal
1 cup boiling water
1 package (1 tablespoon) dry yeast
1/2 cup warm water
3/4 cup scalded milk, cooled to lukewarm
1/2 cup (1 stick) butter or margarine, melted
1/3 cup sugar
2 egg yolks, slightly beaten
2 teaspoons salt
4 to 5 cups flour
Combine the cornmeal and boiling water in a large bowl. Stir well and let stand for about 10 minutes. In a medium bowl, dissolve the yeast in the warm water. Let stand for 5 minutes. Add the milk, butter, sugar, egg yolks, and salt to the cornmeal; blend well. Gradually add the yeast mixture to the cornmeal mixture, stirring well. Slowly add enough flour to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm place (85°F) for 1 hour, or until doubled in bulk.
Punch the dough down and shape into 12 round rolls. Place on a greased baking sheet, cover, and let rise until doubled in bulk, about 30 to 45 minutes. Preheat the oven to 425°F. Bake for 20 minutes, or until golden brown. Serve warm.