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Cornmeal Dinner Rolls

Cornmeal Dinner Rolls
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
30 ServingsPrep: 35 min.+ rising Bake: 15 min.

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
© Taste of Home 2013

2 of 2

Cornmeal Dinner Rolls (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013