- 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
- 2 tablespoons butter, melted
- 1 tablespoon cornmeal
- 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 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.
Reviews for Cornmeal Dinner Rolls
"These are sooo good, the cornmeal mixture turns these into fabulous biscuits"
"Delicious, I added some pesto and cheese. Great taste."
"My husband loves these. I read the reviews that said they were light, but mine turned out on the heavy side. Delicious anyway. They freeze well and are just as good thawed out and rewarmed."
"Boy, did I do something wrong! I add at least 7 cups of flour and they were still very sticky! I will try again to see what happened. I am blaming it on the baker, this time!"
"I accidentally left the cornmeal out of these and they still turned out great! My only issue was how loooong it took to do the first part, where the ingredients are heated in the saucepan. I guess I should've turned my burner up higher, but I didn't want the milk to burn."
"I have made these several times - always good, always popular, never any left-overs... have never topped with cornmeal"
"These were excellent. I made them with % milk (because that's what I had on hand) and they still are moist and delicious. I am serving them with split pea and ham soup for dinner and can't wait!"
"These were amazing!!! Like super soft and light just how I love them...one thing though it didn't even put 4 3/4 cup flour in, more like 4 1/4 and they were really moist that way"
"Amazing! The perfect texture - light and pillowy, and just the right amount of sweetness. Great served with soup!"