Spicy corn rolls
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Spicy corn rolls
  Spicy    Corn    Rolls    Rice  
Last updated 6/12/2012 1:24:17 AM. Recipe ID 57752. Report a problem with this recipe.
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      Title: Spicy corn rolls
 Categories: Rice
      Yield: 12 Servings
 
      1 pk Regular or quick-acting
           -Active dry yeast
    1/4 c  Warm water (105  to 115
           -Degrees)
  2 1/2 c  All-purpose* or
           -Unbleached flour
    1/2 c  Cornmeal
      1 c  Buttermilk
    1/4 c  Shortening
      2 tb Sugar
      1 tb Baking powder
    3/4 ts Salt
    1/4 ts Ground cumin
    1/8 ts Ground allspice
    1/8 ts Ground red pepper-cayenne
 
  *if using self-rising flour omit Baking powder and salt.
  
  Dissolve yeast in warm water in large bowl. Stir in 1-1/2 cups of the
  flour, the cornmeal, buttermilk, shortening, sugar, baking powder,
  salt, cumin, allspice and red pepper until smooth. Stir in remaining
  flour until dough forms. Turn dough onto floured surface. Knead
  gently about 1 minute or until smooth. Cover and let rise 10
  minutes.Grease cookie sheet. Divide dough into 12  equal parts. Shape
  each part into ball and place 1 inch apart on greased cookie sheet.
  Let rise in warm place 30 minutes.Heat oven to 350 degrees. Cut an X
  shape about 1/2 inch deep in top of each. Bake 15 to 20 minutes or
  until golden brown. 1 DOZEN ROLLS; 150 CALORIES PER ROLL.
 




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Recipe ID 57752 (Apr 03, 2005)

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