| 1 1/3 | cups Gold Medal® all-purpose flour |
| 1/2 | cup cornmeal |
| 2 | tablespoons sugar |
| 3 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1 | egg, beaten |
| 3/4 | cup sour cream |
| 1 | tablespoon butter or margarine, softened |
| 1. | Heat oven to 375ºF. |
| 2. | Mix flour, cornmeal, sugar, baking powder and salt in medium bowl. Mix egg and sour cream; stir into flour mixture until dough forms. Roll dough 1/4 inch thick on lightly floured surface. Cut into 3-inch rounds with floured cutter. Brush with butter; fold in half. Place on ungreased cookie sheet. |
| 3. | Bake 12 to 15 minutes or until golden brown. |
|
| Make these rolls up to 8 hours ahead of your meal! Cover and refrigerate the unbaked rolls on a cookie sheet. Bake at 375°F about 15 minutes or until golden brown. |
|
| Keep cornmeal fresh by storing it in a covered container in the refrigerator or freezer. |
|
| Slip a surprise into your pocket! Place a teaspoon of shredded cheese in the center of the dough round after you brush it with butter but before you fold it in half. |
Nutrition Information:
140 ( 45 ); 5 g ( 3 g); 35 mg; 290 mg; 22 g ( 1 g); 3 g 4 %; 0%; 10 %; 6 % 1 1/2 ; 1/2