SHRIMP COCKTAIL ROLLS
1 cup lukewarm buttermilk or sour milk
1 Tbsp. prepared horseradish
1 tsp. salt
1 tsp. sugar
1/4 tsp. baking soda
3 T. melted shortening
1 pkg. active dry yeast, dissolved as directed on package
2 1/2 cups flour
1 can (5 ounces) small shrimp
2 T. melted butter or margarine
2 T. Parmesan cheese
1 T. cornmeal
Combine buttermilk or sour milk, horseradish, salt, baking soda, and shortening. (If desired, sweet milk may be substituted for buttermilk and baking soda omitted.) Add yeast and let stand 5 minutes; mix well.
Blend in flour, half at a time. Mix thoroughly after each addition. Cover and let stand for 10 minutes.
Prepare shrimp sauce. Knead dough on well-floured board until smooth, about 2 minutes.
Roll out to 1/4-inch thickness. Cut into rounds with 2 1/2 -inch biscuit cutter. Make a crease across each round slightly off center. Do not cut through dough. Place about 1/4 teaspoon of shrimp sauce on each round. Place one shrimp on the larger side of each round. Fold over small side so back of shrimp shows. Press edges together to seal. Twist each end once or twice. Place on greased baking sheets. Curve ends slightly to resemble a shell; press ends flat with floured fork. Let rise in warm place until doubled in bulk, 30 to 45 minutes.
Brush with butter or margarine. Combine Parmesan cheese and cornmeal and sprinkle over rolls. Bake in moderate oven (375Â°F) 15 to 20 minutes, until golden brown.
Serve warm. Makes about 3 dozen.
Shrimp Sauce: Combine 3 tablespoons ketchup, 2 tablespoons horseradish and 1/4 teaspoon Worcestershire sauce. Mix well.