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Cornmeal Dinner Rolls Recipe

Cornmeal Dinner Rolls Recipe photo by Taste of Home

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A flavorful sidekick to chilies, soups, and stews, these biscuits can also stand alone with a simple pat of butter and drizzle of honey. —Brynn Rader, Olympia, Washington

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Cornmeal Dinner Rolls Recipe

Prep: 35 min.+ rising Bake: 15 min.

Yield: 30 Servings

35 15 50

Ingredients

2 cups whole milk
1/2 cup sugar
1/2 cup butter, cubed
1/3 cup cornmeal
1-1/4 teaspoons salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 eggs
4-3/4 to 5-3/4 cups all-purpose flour
TOPPING:
2 tablespoons butter, melted
1 tablespoon cornmeal

Directions

In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5-8 minutes or until thickened. Cool to 110° - 115°.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes.
Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° for 13-17 minutes or until golden brown. Remove from pans to wire racks; serve warm. Yield: 2-1/2 dozen.

Nutritional Facts 1 roll equals 140 calories, 5 g fat (3 g saturated fat), 26 mg cholesterol, 137 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cornmeal Dinner Rolls in Taste of Home December/January 2012, p96

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Reviews for Cornmeal Dinner Rolls

Cornmeal Dinner Rolls

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Reviewed on Apr. 07, 2013 by jbiel517@yahoo.com

My husband loves these. I read the reviews that said they were light, but mine turned out on the heavy side. Delicious anyway. They freeze well and are just as good thawed out and rewarmed.

Reviewed on Nov. 16, 2012 by Peckowych

Boy, did I do something wrong! I add at least 7 cups of flour and they were still very sticky! I will try again to see what happened. I am blaming it on the baker, this time!

Reviewed on Oct. 27, 2012 by juicyfruit007

I accidentally left the cornmeal out of these and they still turned out great! My only issue was how loooong it took to do the first part, where the ingredients are heated in the saucepan. I guess I should've turned my burner up higher, but I didn't want the milk to burn.

Reviewed on Apr. 28, 2012 by shorty_cheryl

Absolutely delicious!

Reviewed on Feb. 04, 2012 by Holmescsh

I have made these several times - always good, always popular, never any left-overs... have never topped with cornmeal

Reviewed on Jan. 27, 2012 by lmmf73

These were excellent. I made them with % milk (because that's what I had on hand) and they still are moist and delicious. I am serving them with split pea and ham soup for dinner and can't wait!

Reviewed on Jan. 06, 2012 by chellezook17

These were amazing!!! Like super soft and light just how I love them...one thing though it didn't even put 4 3/4 cup flour in, more like 4 1/4 and they were really moist that way

Reviewed on Dec. 29, 2011 by CookingWithDianne

Amazing! The perfect texture - light and pillowy, and just the right amount of sweetness. Great served with soup!

Reviewed on Dec. 26, 2011 by matteliz@swbell.net

Soft, pillowy, and hard to stop eating. I like the out-of-the-ordinary topping. The procedure is a little unusual but the results are excellent.

Reviewed on Dec. 20, 2011 by foodfiend

These were very good (and I didn't even get a chance to apply the topping before I baked them!)

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