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Cornmeal Yeast Rolls Recipe

These moist rolls have a glossy, golden color and sweet cornmeal flavor. They're great alongside your favorite chili, soup or stew on a cold winter's night.

This recipe is:

Diabetic Friendly

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Cornmeal Yeast Rolls Recipe

Prep: 30 min. + rising Bake: 10 min./ batch

Yield: 36 Servings

30 10 40

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1-3/4 cups warm skim milk (110° to 115°)
1-1/2 cups cornmeal
1/2 cup egg substitute
1/3 cup sugar
1/4 cup canola oil
1/4 cup reduced-fat butter, melted
1 teaspoon salt
5 to 5-1/2 cups all-purpose flour
Additional melted reduced-fat butter, optional

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, cornmeal, egg substitute, sugar, oil, butter, salt 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 bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place two balls in each muffin cup coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 10-12 minutes or until golden brown. Lightly brush with additional melted butter if desired. Remove from pans to wire racks to cool. Yield: 3 dozen.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 1 roll equals 120 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 88 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Cornmeal Yeast Rolls in Country Woman Christmas Annual 2009, p37