*  Exported from  MasterCook  *
 
                              SPICY CORN ROLLS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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