Cornmeal Pan Rolls
Taste of Home
- try a FREE ISSUE today!
“These delightful golden rolls are always requested at Thanksgiving and Christmas,” notes Vivian Eccles of Gridley, Kansas. “The recipe is one we’ve enjoyed for years.”
SERVINGS: 18
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 15 min.
Ingredients:
- 2-1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 1 cup water
- 3 tablespoons butter, divided
- 1 egg, beaten
Directions:
In a large mixing bowl, combine the flour, cornmeal, sugar, yeast and salt. In a saucepan, heat water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13-in. x 9-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks. Yield: 1-1/2 dozen.