Dixie Cornmeal Foldovers

Another recipe from the Better Homes And Gardens Homemade Bread Book.

As you can see, foldovers don't work for me-probably the reason you won't find Parker house rolls featured anywhere around here. If I made these again I'd probably just dip them in the melted butter and skip the whole folding bit. They are a bit on the rich side (with 3/4 cup sour cream) and went well with a salad and soup dinner. I wouldn't want to serve these with a roast.

You Will Need:

1 1/2 cups all purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cornmeal

1/4 cup shortening

1 egg, beaten

3/4 cup sour cream

2 tablespoons melted butter

water for edges

Grease a baking sheet and pre-heat the oven to 425 degrees F.

Sift together flour, sugar, baking powder, baking soda, salt and cornmeal. Cut in the shortening. Add the egg to the sour cream and mix well. Add to dry mixture and stir until moistened. Then knead lightly and flatten on a board to 1/4 inch thickness. Cut into rounds. Using the back of a knife, fold a flap over so the top overlaps the bottom and moisten the edge with water. Brush tops with melted butter and bake 8-10 minutes. I got a dozen, the recipe says 20-24. Go figure.