Cornmeal Dinner Rolls Recipe
Cornmeal Dinner Rolls Recipe photo by Taste of Home
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Cornmeal Dinner Rolls Recipe

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4.5 14 15
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A flavorful sidekick to chilies, soups, and stews, these biscuits can also stand alone with a simple pat of butter and drizzle of honey. —Brynn Rader, Olympia, Washington
TOTAL TIME: Prep: 35 min.+ rising Bake: 15 min.
MAKES:30 servings
TOTAL TIME: Prep: 35 min.+ rising Bake: 15 min.
MAKES: 30 servings


  • 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 large eggs
  • 4-3/4 to 5-3/4 cups all-purpose flour
  • 2 tablespoons butter, melted
  • 1 tablespoon cornmeal

Nutritional Facts

1 roll: 140 calories, 5g fat (3g saturated fat), 26mg cholesterol, 137mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 3g protein.


  1. 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 until thickened, 5-8 minutes. Cool to 110° - 115°.
  2. 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).
  3. Turn onto a floured surface; knead until smooth and elastic, 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.
  4. 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.
  5. Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° until golden brown, 13-17 minutes. Remove from pans to wire racks; serve warm. Yield: 2-1/2 dozen.
Originally published as Cornmeal Dinner Rolls in Taste of Home December/January 2012, p96

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SandyLF59 User ID: 1752156 120212
Reviewed Nov. 16, 2014

"These are sooo good, the cornmeal mixture turns these into fabulous biscuits"

Nimra01 User ID: 4187920 196571
Reviewed Apr. 23, 2014

"Delicious, I added some pesto and cheese. Great taste."

[email protected] User ID: 394395 151868
Reviewed Apr. 7, 2013

"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."

Peckowych User ID: 1795770 126157
Reviewed Nov. 16, 2012

"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!"

juicyfruit007 User ID: 1404522 115551
Reviewed Oct. 27, 2012

"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."

shorty_cheryl User ID: 2387535 187566
Reviewed Apr. 28, 2012

"Absolutely delicious!"

Holmescsh User ID: 2528368 181460
Reviewed Feb. 4, 2012

"I have made these several times - always good, always popular, never any left-overs... have never topped with cornmeal"

lmmf73 User ID: 2988177 197640
Reviewed Jan. 27, 2012

"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!"

chellezook17 User ID: 6293904 138861
Reviewed Jan. 6, 2012

"These were amazing!!! Like super soft and light just how I love 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"

CookingWithDianne User ID: 6420337 194265
Reviewed Dec. 29, 2011

"Amazing! The perfect texture - light and pillowy, and just the right amount of sweetness. Great served with soup!"

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