50 | bountiful bread basket
CORNMEAL
PARKER HOUSE ROLLS
(PICTURED BELOW)
lisa darnall lapaseotes, bridgeport, nebraska
My mom deserves the credit for making this
recipe a family tradition. These sweet, tender rolls
have been on every holiday table at her house
for as long as I can remember.
1/2 cup butter, cubed
1/2 cup sugar
1/3 cup cornmeal
1 teaspoon salt
2 cups milk
APRICOT MINI LOAVES 1 package (1/4 ounce) active dry yeast
(PICTURED ABOVE) 1/2 cup warm water ( 110° to 115°)
kelly koutahi, moore, oklahoma 2 eggs
These lightly spiced loaves are full of apricot-nut flavor with a honey and clove glaze. My then 4-1/2 to 5-1/2 cups all-purpose flour 3-year-old daughter, Miranda, first helped me Melted butter
whip up these loaves with ingredients we had on hand, and they were surprisingly good. 1 In a small saucepan, melt butter. Stir in the
1 egg, lightly beaten sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high
6 tablespoons milk heat, stirring constantly. Reduce heat; cook
5 tablespoons butter, melted and stir for 5-10 minutes or until thickened.
4-1/2 teaspoons honey Cool to 110°- 115°.
1/2 teaspoon vanilla extract 2 In a large mixing bowl, dissolve yeast in
1 cup pancake mix water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. Turn
1/4 cup finely chopped walnuts onto a floured surface; knead until smooth
1/4 cup finely chopped dried apricots
2 tablespoons raisins
GLAZE:
1/2 cup confectioners’ sugar
1 teaspoon honey
1/8 teaspoon ground cloves
2 to 3 teaspoons milk
1 In a bowl, combine the egg, milk, butter,
honey and vanilla; stir in the pancake mix
just until moistened. Fold in the walnuts,
apricots and raisins.
2 Pour into two greased 4-1/2-in. x 2-1/2-in. x
1-1/2-in. loaf pans. Bake at 350° for 22-28
minutes or until a toothpick inserted near
the center comes out clean. Cool for 5
minutes before removing from pans to wire
racks. In a small bowl, combine the glaze
ingredients. Drizzle over warm loaves. Cool.
