Favorite Cornmeal Pan Rolls Recipe

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After I moved away from home, I realized I had better learn to cook if I wanted to enjoy wonderful meals like Mom used to make! Now my mom has me make these rolls every holiday. They're terrific topped with butter of jam.

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Favorite Cornmeal Pan Rolls Recipe

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

Yield: 15 Servings

30 20 50

Ingredients

1-2/3 cups milk
2/3 cup cornmeal
2/3 cup sugar
1/2 cup butter, cubed
1 teaspoon salt
2 tablespoons active dry yeast
1/4 cup warm water (110° to 115°)
2 eggs
1 cup whole wheat flour
3 cups all-purpose flour

Directions

In a saucepan, bring milk to a simmer. Gradually whisk in cornmeal; simmer for 3-4 minutes or until thickened. Stir in the sugar, butter and salt. Remove from the heat; cool to 110°-115°.
In a bowl, dissolve yeast in warm water. Add cornmeal mixture, eggs and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each piece into a roll. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Yield: 15 rolls.

Nutritional Facts 1 roll equals 260 calories, 8 g fat (5 g saturated fat), 48 mg cholesterol, 243 mg sodium, 40 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Cornmeal Pan Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p119