Cornmeal Parker House Rolls

 Ingredients

1/2 cup	butter, cubed		1 package (1/4 ounce)	active dry yeast
1/2 cup	Sugar		1/2 cup	warm water (110° to 115°)
1/3 cup	cornmeal		2 large	eggs, room temperature
1 teaspoon	salt		4-1/2 to 5-1/2 cups	all-purpose flour
2 cups	2% milk		3 tablespoons	butter, melted

 Directions

1.       In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir for 5-10 minutes or until thickened. Cool to 110°-115°.

2.       In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3.       Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with melted butter.

4.       Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.

5.       Bake at 375° for 15-20 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks. If desired, serve with olive oil and balsamic vinegar.

 

Nutrition Facts: 1 roll equals 137 calories, 5 g fat (3 g saturated fat), 26 mg cholesterol, 122 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.