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Listed in: Breads (Yeast) / Fancy
1 cup hot milk
3/4 cup corn flour or fine cornmeal
1/2 cake yeast
3 tablespoons lukewarm water
2 or 3 tablespoons shortening
1/2 tablespoon salt
2 tablespoons sugar
2-1/2 cups wheat flour
Pour hot milk over corn flour or meal, and let stand until lukewarm. Add yeast, which has been dissolved in lukewarm water, and remaining ingredients. Knead until dough is smooth and elastic. Brush with cold water to prevent crust forming, and let stand until light. Have muffin-pans greased. Form dough into balls about an inch in diameter and put three into each muffin-pan. Use no flour in shaping rolls, but keep fingers well greased. Let rise until double in bulk, and bake in hot oven twenty minutes or more ac¬cording to size of pans. Served with honey or jam, these make a very satisfying luncheon dessert. Time in oven, 20 minutes. Temperature, 400°.
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