(1) 1 1/2 cups flour; (2) 1/2 cup of sifted cornmeal; (3) 1/4 cup sugar; (4) 1/2 teaspoon of salt; (5) 1 tablespoon of baking powder; (6) 1 cup of milk; (7) 1/3 cup margarine or butter, melted; and (8) 2 eggs, beaten.
(1) Heat the oven to 400 oven degrees; (2) Combine the dry ingredients; (3) Add milk, margarine and eggs. (4) Mix well; (5) Pour into a greased 9-inch square pan; (6) Bake at 400 degrees, 25-30 minutes or until golden brown; and (7) Cut and serve from the pan, if desired. (8) OPTIONAL: Cut open the slices, butter and enjoy.
This recipe was discovered in Ebony magazine, year and issue unknown. You will enjoy it.
1 cup boiling water; I cup of warm water; 2 packages of dry yeast; 1 cup solid shortening; 2-3 eggs beaten; 1 cup of sugar; 1.5 teaspoons of salt; and 6 or more cups of sifted, all-purpose, pre-sifted flour.
Preparation of the roll dough:
(1) In a saucepan, add the sugar, shortening, salt, and boiling water. Stir. If the shortening does not dissolve completely upon stirring, heat gently until it dissolves. (2) Dissolve the yeast in warm water that is tepid. (3) After the shortening solution has cooled, combine the yeast solution and the eggs in a large mixing bowl. (4) Add the flour gradually and stir until the desired consistency has been reached, with air bubbles appearing in the dough. (5) Add additional flour if the dough seems too sticky (sticky dough makes lighter rolls). Use your judgement. (6) Transfer the dough to a well-greased container and cover the container with waxed paper. (7) Place the dough in the refrigerator or on the counter at room temperature and allow to rise to at least twice its original bulk, depending on how quickly baked rolls are needed.
Preparation of Roll Dough for Baking
(1) Prepare well-greased pans and dust with a light coating of sifted flour; (2) Dust the dough lightly with sifted flour and shape them as desired; (3) Ensure that the shaped dough is spaced to allow for expansion when rising occurs and to allow the individual rolls to knit together but not overlap each other; (4) Allow the rolls to rise to twice their initial size; (5) Heat the oven to 400-425 degrees (depending on the oven's heat). (6) Bake the rolls at the desired temperature until browned; (7) Test the center of the rolls with a toothpick to ensure doneness throughout; (8) Brush the tops of the rolls with melted butter or margarine and return the rolls to the oven, briefly, to allow the butter to soak into the tops of the rolls; (9) Remove the rolls, immediately, from the baking pan and place on a cooling rack. They are ready for eating.
Enjoy my mother's recipe that she found in a rural living magazine many decades ago in Ivor, Southampton County, Virginia. These rolls are very easy to make; the dough rises in the refrigerator or on the counter at room temperature if you do not kill the yeast by dissolving it in water that is too warm. They are delicious whether hot or cold.
My preferences are Fleischman's Dry Yeast (not the rapid-rising variety); Pillsbury, All-purpose, Pre-sifted Flour (sift it again); and Crisco Butter-Flavored Shortening.
When storing the leftover cooled rolls, place them in a container lined with waxed paper.
ENJOY the light, fluffy rolls!!!!
Everything must be room temperature
6 eggs,3 sticks of butter,3c of flour,2 1/2 c sugar, 1c seven up soda (do not substitute), small box of vanilla or French vanilla INSTANT pudding, 1 tsp vanilla or lemon extract
Mix soft butter, sugar on low speed then add eggs one at a time ,next add instant pudding, alternate flour then soda to mixture, continue mixing on low speed. Last add extract. Pour into a greased and flour bundt pan (I use baker joy which has both oil and flour). After the required baking time ,Insert a cake tester or toothpick into cake. If it comes out clean your cake is done. If batter is on tester/toothpick cake needs to bake a little longer . ENJOY
Heat oven to 350 degrees, bake for approximately 1 hour.
To Grease pan you can use spray Pam then flour, or old school crisco then flour.D
Depending on your oven baking time may vary