Yield: 24 Rolls
Baking Time: 30 minutes
Cuisine: Mexican
5 cups all-purpose flour (5 to 5 1/2 cups)
1 1/2 cups yellow cornmeal
2 packages Fleischmann's® Active Dry Yeast
1/4 cup sugar
1 teaspoon salt
2 cups water
1/4 cup butter or margarine
2 jars diced pimientos, well drained
3/4 cup grated Parmesan cheese
1 tablespoon whole cumin seed, toasted
Servings: 24
1. In large bowl, combine 1 1/2 cups flour, cornmeal, undissolved yeast, sugar and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on floured surface until smooth, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 40 to 50 minutes.
3. Combine pimientos, cheese and cumin seed.
4. Punch dough down. On floured surface, divide dough into 24 pieces; flatten to 3-inch circles. Place 2 teaspoons pimiento mixture in center of each circle. Pull up dough to enclose filling and pinch to seal. Place balls, sealed side down, in 2 greased 10-inch ring or tube cake pans. Cover; let rise in warm place until doubled, about 25 to 35 minutes.
5. Bake at 375ºF for 30 minutes or until done. Remove from pans; cool on wire racks.
Servings: 24
Baking Time: 30 minutes
Cuisine: Mexican
5 cups all-purpose flour (5 to 5 1/2 cups)
1 1/2 cups yellow cornmeal
2 packages Fleischmann's® Active Dry Yeast
1/4 cup sugar
1 teaspoon salt
2 cups water
1/4 cup butter or margarine
2 jars diced pimientos, well drained
3/4 cup grated Parmesan cheese
1 tablespoon whole cumin seed, toasted
Servings: 24
1. In large bowl, combine 1 1/2 cups flour, cornmeal, undissolved yeast, sugar and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on floured surface until smooth, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 40 to 50 minutes.
3. Combine pimientos, cheese and cumin seed.
4. Punch dough down. On floured surface, divide dough into 24 pieces; flatten to 3-inch circles. Place 2 teaspoons pimiento mixture in center of each circle. Pull up dough to enclose filling and pinch to seal. Place balls, sealed side down, in 2 greased 10-inch ring or tube cake pans. Cover; let rise in warm place until doubled, about 25 to 35 minutes.
5. Bake at 375ºF for 30 minutes or until done. Remove from pans; cool on wire racks.
Servings: 24
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