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 Time25minutes
Cook Time15minutes
Rising Time2hours
Total Time40minutes
Servings24rolls
Ingredients
2cupsmilk
⅔cupyellow cornmeal
1 ½tbspinstant yeast
½cup(1 stick) butter
⅓cupgranulated sugar
1tspsalt
3large eggs
5 ½cupsto 6 cups AP flour
Instructions
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.
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.
Add salt and eggs, mix well. Add the flour gradually until a soft dough forms. 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. (On an 11x17 baking sheet it will fit 4 across and 6 down.) 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.
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.