Cornmeal Rolls Recipe

Cornmeal Rolls Recipe photo by Taste of Home

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These rolls are golden and have a subtle cornmeal flavor.—Carol Forcum, Marion, Illinois

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Cornmeal Rolls Recipe

Prep: 30 min. + rising Bake: 20 min.

Yield: 24 Servings

30 20 50

Ingredients

2-1/4 cups warm water (110° to 115°), divided
1/3 cup cornmeal
1/4 cups sugar
3 tablespoons canola oil
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
2 eggs
5 to 5-1/2 cups all-purpose flour
Melted butter
Additional cornmeal

Directions

In a large saucepan, combine 1-3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture comes to a boil, about 9-11 minutes. Cool to 120°-130°. Place in a large bowl. Dissolve yeast in remaining water; add to cornmeal mixture. Add eggs; beat until smooth. Stir in enough flour to make a soft dough.
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 45-60 minutes.
Punch dough down. Shape into 24 balls. Place on greased baking sheets; brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes.
Bake at 375° for 18-20 minutes or until golden brown. Immediately remove from pan; serve warm. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 132 calories, 2 g fat (trace saturated fat), 18 mg cholesterol, 203 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cornmeal Rolls in Taste of Home December/January 1997, p17