Grandma Peggys Cornmeal Rolls Recipes

GRANDMA BLAIR'S PECAN CARAMEL ROLLS

Grandma Blair's Pecan Caramel Rolls image

Provided by Food Network

Categories dessert

Time 10h30m

Number Of Ingredients 13

Ingredients

1 package dry yeast
1 cup warm water
1/4 cup granulated sugar
1 teaspoon salt
2 tablespoons melted margarine
1 egg
3 1/4 to 3 1/2 cups flour
1/3 cup margarine
1/2 cup brown sugar
1 tablespoon corn syrup
2/3 to 1 cup pecan halves
1/2 cup granulated sugar
2 teaspoon freshly ground cinnamon

Steps:

In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

GRANDMA PEGGY'S CORNMEAL ROLLS

Grandma Peggy's Cornmeal Rolls image

Provided by Food Network

Time 57m

Yield 5 to 6 dozen rolls

Number Of Ingredients 10

Ingredients

2 cups milk
1/2 cup cornmeal
1/2 cup butter or margarine
1/2 cup sugar
2 teaspoons salt
1/2 cup water
2 teaspoons quick-rise yeast
1/2 cup warm water
2 eggs, well-beaten
3 to 5 cups flour, as needed

Steps:

Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.

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