Cornmeal Skillet Rolls
1 cup boiling water
1/2 cup cornmeal
1/4 cup mild-flavored molasses
3 tablespoons Butter
1 teaspoon salt
1 large egg
1/4 cup warm water (105° to 115°F)
1 (1/4-ounce) package active dry yeast
3 cups all-purpose flour
1 tablespoon Butter, melted
Place boiling water in small bowl. Slowly add cornmeal, stirring constantly, until well mixed. Add molasses, 3 tablespoons butter and salt. Stir until butter is melted. Stir in egg; mix well. Set aside. Combine warm water and yeast in another small bowl. Stir until yeast is dissolved.
Place flour in large bowl. Add cornmeal and yeast mixtures; stir until soft dough forms. Turn dough onto well-floured surface. Knead with well-floured hands until ball forms (1 to 2 minutes). (Dough will be sticky.) Cut dough into 16 pieces with sharp knife.
Shape each piece of dough into ball with well-floured hands. Place balls into greased 10-inch cast iron skillet or 9-inch round baking pan. Cover; let rise in warm place until double in size (30 to 45 minutes).
Heat oven to 375°F. Bake for 30 to 35 minutes or until golden brown and rolls sound hollow when tapped. Remove from pan; cool on wire rack. Brush with 1 tablespoon melted butter. Serve warm.
Makes 16 rolls.
Tip: After baking, be sure to remove rolls from cast iron skillet. Food baked in cast iron bakeware may absorb the “metal�?flavor if stored in this container.
Tip: Yeast must be activated by dissolving in warm water. The liquid should be from 105°F to 115°F. If the water is too warm, the yeast will be killed and the dough will not rise. Use a thermometer to determine if the water is at a safe temperature to dissolve yeast. To “proof�?the yeast, dissolve the yeast with 1 teaspoon sugar in 1/4 cup water and allowing it to stand for a few minutes. The mixture should become foamy in 5 minutes, confirming that the yeast is still active. Do not use packages of yeast which are older than their expiration date.
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