2 cups flour, divided
1 (1/4 ounce) packet fast-rising active dry yeast
1/3 cup yellow cornmeal
2 tablespoons Domino Granulated Sugar
1/2 teaspoon Alessi Sea Salt
1/2 teaspoon Hill Country Fare Ground Black Pepper
1 cup H-E-B Milk
1/4 cup (1/2 stick) H-E-B Butter
2 H-E-B Eggs
1/3 cup New Canaan Farms Sweet & Hot Jalapenos, chopped
Place half of the flour (1 cup) in a large mixing bowl; stir in yeast, cornmeal, salt and pepper and set aside.
Place milk and butter in a 1-quart saucepan over Medium heat; heat until very warm but not boiling. Pour into dry mixture and stir to blend or beat with an electric mixer 30 to 60 minutes at Medium speed. Add eggs and jalapeños; whisk or beat until blended.
Stir in remaining 1 cup flour (batter will be soft and sticky); cover and set aside to "rest" about 10 minutes in a warm place.
Heat oven to 375 degrees F. Generously spray a 12-cup muffin pan with nonstick cooking spray. Spoon dough into muffin cups. Bake 25 to 30 minutes or until rolls brown lightly and pull away from edges of pan. Cool 5 minutes and remove from muffin pan. Serve warm.
No Nutritional Information Available
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