November 30, 2016
Breads, Breakfast, Budget-Friendly,
Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Ladies Luncheon, Potluck, Winter, Oven Bake, Skillet, Stove Top, Low Cholesterol, Low Fat, Vegetarian, Yeast Rolls, Flour, Muffins more
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"Recipe source: Bon Appetit (November 2004)"
In a large bowl combine the water, yeast and sugar, stir to blend. Let stand at room temperature until foamy (5 minutes); stir in 3 1/2 cups flour, dry milk, salt and Crisco (vegetable shortening); stir with a wooden spoon until blended. Turn dough out onto a floured board.
Knead until smooth, adding more flour by teaspoonfuls if dough is sticky (10 minutes).
Grease another large bowl with vegetable oil. Place dough in bowl, turn to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled (2 hours).
Dust baking sheet with cornmeal.
Transfer dough to floured board and divide into 8 portions. Roll each portion into ball; space evenly on prepared baking sheet. Cover loosely with plastic wrap; let rise in warm draft-free place until doubled (30 minutes).
Heat large skillet over medium heat.
Working in 2 batches, place dough rounds, cornmeal side up, in skillet. Cook until browned on bottom (5 minutes), turn with spatula, press with the spatula to flatten to 3 1/2 - 4 inch rounds and cook until browned and cooked through (5 minutes). Transfer to rack to cool.
***can be made 8 hours ahead, cool completely and stored in airtight container.
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