DINNER ROLLS

From The Old Farmer's Almanac Colonial Cookbook

Bread Recipes

Yield: Makes 4 dozen.

• 1/2 cup cornmeal
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 3 tablespoons melted butter
• 2 cups boiling water
• 1 package dry yeast or 1 yeast cake
• 1/2 cup warm water
• 2 teaspoons salt
• 6 cups flour

Mix cornmeal, oats, sugar, and melted butter. Stir in boiling water. Let stand until lukewarm. Dissolve yeast in warm water and add with salt to first mixture. Stir in 5 cups flour, turn dough out on floured board, and knead in remaining flour. Knead lightly and let rise in greased bowl until doubled in bulk. Punch down and let rise in bowl once again. Punch down and make into rolls. Let rise in greased baking pans until just doubled. Bake at 350 degrees F. for 20 minutes or until lightly browned.

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