This is a very tender yeast roll with the hint of corn meal. If your looking for a good roll for a Sunday roast meal give this one a try. Goes great with butter just by itself too.See yeast roll recipe
2 1/2 teaspoons yeast
1/4 cup sugar
1 1/4 cup milk
2 eggs beaten
1/4 cup shortening
1 teaspoon salt
1 cup corn meal (use for dusting only)
4 cups all purpose flour
1 teaspoon melted butter
Pre heat oven to 350 bake 20 minutes or till lightly golden brown..
In a sauce pan mix milk and sugar till warm to the touch. Remove from heat add yeast. Put rest of the ingredients with the milk yeast mixture. Beat with kitchen aid using a dough hook till it comes together. It will climb up the hook.
Allow to rise till double. Takes about 2 hours.
Sprinkle corn meal on dough cloth or wooden counter. Hand press the dough into a large circle.
Cut into pie wedges with a pizza cutter.
Roll up into crescent rolls.
Allow to rise till double. Bake in oven for 20 minutes at 350 till golden brown. Enjoy! Let me know if you like these.