I stole this recipe for Buttery Fluffy Cornmeal Dinner Rolls from melskitchen.com who stole it from a crescent roll recipe from her Aunt Marilyn who stole it from her friend Anne K. Cornmeal adds a twist to traditional dinner rolls. Cornmeal and milk are cooked until it looks like porridge. Next yeast, butter and sugar are mixed in. Then eggs, salt and flour are mixed until a dough forms. The dough rises in a bowl then rises a second time after the rolls are formed. Once the rolls are baked they are brushed with melted butter. The final result is a light roll with a slight corn taste, great with soup, stew or chili.

Did you know? Cornmeal is dried corn kernels that have been ground up. The color will depend on the type of corn used.¹ (see more trivia in the Trivia tab)

In a medium saucepan set over medium heat, warm 2 cups milk to just below a simmer; tiny bubbles will appear around the edges. Then add ⅔ cup yellow cornmeal.

Cook while stirring constantly until the mixture is thickened and bubbling. It should be the consistency of porridge before taking off the heat.

In a measuring cup add 2 tbsp active dry yeast and dissolve in ½ cup warm water and 1 tbsp sugar. Let the mixture bloom 5 minutes.

Pour the cornmeal mixture into a large bowl and let it cool until lukewarm. Add the yeast mixture, ½ cup butter and ⅓ cup granulated sugar.

Mix with a dough hook. Next add 1 tsp salt and 3 large eggs, mix well. Then add 5 ½ cups to 6 cups flour gradually.

Using the electric mixer, mix until a soft dough forms. Then knead 2 to 3 minutes.

Transfer to a greased bowl and cover; let rise until doubled. Portion dough into 24 equal pieces (~2.75 to 3 oz each) and toll into a taunt ball on counter. Place each roll on a large, rimmed baking sheet lined with parchment, spacing an inch apart to allow for rising.

Cover with greased plastic wrap. Rise until doubled. Bake at 375 F for 14 to 17 minutes, until lightly browned and baked through. Remove from oven and brush with butter while warm.

Serve warm.

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Buttery Fluffy Cornmeal Dinner Rolls

Cornmeal adds a twist to traditional dinner rolls. Cornmeal and milk are cooked until it looks like porridge. Next yeast, butter and sugar are mixed in. Then eggs, salt and flour are mixed until a dough forms. The dough rises in a bowl then rises a second time after the rolls are formed. Once the rolls are baked they are brushed with melted butter. The final result is a light roll with a slight corn taste, great with soup, stew or chili.

Course Bread

Cuisine Southern

Prep Time 25 minutes

Cook Time 15 minutes

Rising Time 2 hours

Total Time 40 minutes

Servings 24 rolls

Ingredients

• 2 cups milk
• ⅔ cup yellow cornmeal
• 1 ½ tbsp instant yeast
• ½ cup (1 stick) butter
• ⅓ cup granulated sugar
• 1 tsp salt
• 3 large eggs
• 5 ½ cups to 6 cups AP flour

Instructions

1. In a medium saucepan set over medium heat, warm the milk to just below a simmer; tiny bubbles will appear around the edges. Add the cornmeal and cook while stirring constantly until the mixture is thickened and bubbling. It should be the consistency of porridge before taking off the heat.
2. Pour the cornmeal mixture into a large bowl and let it cool until lukewarm. Add the yeast, butter and sugar mix with a dough hook.
3. Add salt and eggs, mix well. Add the flour gradually until a soft dough forms. Knead 2 to 3 minutes.
4. Transfer to a greased bowl and cover; let rise until doubled.
5. Portion dough into 24 equal pieces (~2.75 to 3 oz each) and toll into a taunt ball on counter. Place each roll on a large, rimmed baking sheet lined with parchment, spacing an inch apart to allow for rising. (On an 11×17 baking sheet it will fit 4 across and 6 down.) Cover with greased plastic wrap. Rise until doubled.
6. Bake at 375 F for 14 to 17 minutes, until lightly browned and baked through. Remove from oven and brush with butter while warm.

Recipe Notes

If using active dry yeast: use 2 tbsp active dry yeast and dissolve in ½ cup warm water and 1 tbsp sugar. Bloom 5 minutes; add with the butter and sugar.