Monday, November 30, 2009

Cornmeal Rolls (vegan and regular)

I made these cornmeal rolls for dinner tonight as well - they are delicious! Vegan subs are in parentheses.

Cornmeal Rolls
1/3 cup cornmmeal
1/2 cup sugar
2 tsp salt
1/2 cup butter (1 stick of Nucoa or other dairy free margarine)
2 cups milk (1 can coconut milk)
1 pkg yeast
1/4 cup warm water (must be between 105 and 115 deg)
2 eggs, beaten (3 tsp Ener-G egg replacer plus 1/3 cup water)
4-5 cups flour

Put cornmeal, sugar, salt, butter and milk into pot and cook until thick - stir frequently. It will be the consistency of thinnish cream of wheat.

Cool mixture (I put onto a cookie sheet and put outside and it cools it faster).

Add yeast to warm water - then add yeast/water mix to the cooled cornmeal mixture.

Add eggs and mix, then add flour one cup at a time (I use 4 cups and it works well).

Rise in warmed oven - punch down and then add flour on counter or cutting board and flatten with your hands - use the rim of a glass to cut circles in dough. Or you can put a layer of cornmeal on a pan and then just roll the dough out to meet all edges. Take a pizza cutter and cut squares into it like pull apart dinner rolls.

Sprinkle a thin layer of cornmeal over a cookie sheet and put circles of dough on it - cover with towel and stick back in warmed oven to rise again.

When risen, cook for 15-20 minutes at 375 deg. When done, take a stick of butter (margarine) and baste the tops of the rolls.

(I find that cooking for longer at a lower temp works better for the vegan rolls)

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