Cornmeal Rolls by Ms. Harris

Cornmeal Rolls by Ms. Harris

Ms. Harris’ Cornmeal Rolls

These cornmeal rolls are a first prize winning recipe by  Margaret Harris.  The recipe was printed in the San Francisco Chronicle on June 6, 1920.  This recipe is simple to mix together and only takes ten minutes to bake.  The recipe also offers a way to serve as a shortcake with creamed chicken or veal.  If you need help with the oven temperatures, check out my conversion page.

Cornmeal Rolls Recipe

Sift together one and one-fourth cups flour, three-fourths cup of corn meal, one teaspoon sugar, one-half teaspoon salt and four teaspoons baking powder.  Rub in two tablespoons of butter; then add one well-beaten egg and one-half cup milk; roll out on a floured board, cut into rounds with a large biscuit cutter, brush over with melted butter and fold over as for Park House rolls.  Bake in a hot oven ten minutes.  This also makes a delicious shortcake to serve with creamed chicken or veal.  Cut the dough into rounds and put two rounds together, brushing between the rounds with butter.  When ready to serve, split, put a layer of the creamed meat between and pour a tablespoon or two over the top of each shortcake.  Serve very hot.

Ms. Magaret M. Harris – 2209 O Street, Sacramento – San Francisco Chronicle – 6 Jun 1920

 

cornmeal rolls

cornmeal rolls

Cornmeal Rolls by Ms. Harris

First prize winning Cornmeal Rolls recipe from 1920.

Course Bread
Cuisine American

Ingredients

  • 1 1/4 cup flour
  • 3/4 cup cornmeal
  • 1 tsp sugar
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 2 tbsp butter
  • 1 large egg
  • 1/2 cup milk

Instructions

  1. Sift together flour, cornmeal, sugar, slat and baking powder.

  2. Rub in butter; then add well-beaten egg and milk.

  3. Roll out on a floured board, cut into rounds with a large biscuit cutter, brush over with melted butter and fold over as for Park House rolls.

  4. Bake in a hot oven ten minutes.

Recipe Notes

This also makes a delicious shortcake to serve with creamed chicken or veal.  Cut the dough into rounds and put two rounds together, brushing between the rounds with butter.  When ready to serve, split, put a layer of the creamed meat between and pour a tablespoon or two over the top of each shortcake.  Serve very hot.

 

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