Show Subscription Form




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

Cornmeal Pan Rolls Recipe

Publisher Photo
“These delightful golden rolls are always requested at Thanksgiving and Christmas,” notes Vivian Eccles of Gridley, Kansas. “The recipe is one we’ve enjoyed for years.”
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES:18 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES: 18 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1 cup water
  • 3 tablespoons butter, divided
  • 1 egg, lightly beaten

Nutritional Facts

1 roll equals 105 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 155 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes.
  2. 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 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13-in. x 9-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks. Yield: 1-1/2 dozen.
Originally published as Cornmeal Pan Rolls in Taste of Home October/November 2005, p8

Nutritional Facts

1 roll equals 105 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 155 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Cornmeal Pan Rolls

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (3)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 2, 2014

"These were good but not great. The texture was somewhat off and seemed too dense."

MY REVIEW
Reviewed Nov. 24, 2009

"The rolls came out ok , but not my best ones. First , the batter was real soft after beating with dough blades (3 minutes)and I had to add almost 1-1/2 extra cups of flour to get it up to the kneading stage...they did rise..and bake ok ,,but flavor was not the best.. as far as comment being made about cornmeal not for human consumption ,,welll .. I have seen PLENTY OF HUMAN HOGS..PIG OUT ON THEIR FOOD IN MANY OF PLACES IN MY JOURNEY THRU LIFE ... so that should settle the cornmeal issue.... lol...."

MY REVIEW
Reviewed Nov. 20, 2009

"They were a little flat and did not have a very good flavor. They were a bit blah for a homemade bread. Ordinarily, I would give a recipe a second chance in case I did something wrong but I don't think I will with these."

MY REVIEW
Reviewed Nov. 19, 2009

"These are wonderful.

I will be adding this to my holiday tables this year."

MY REVIEW
Reviewed Nov. 19, 2009

"These rolls turned out absolutely Awesome! I also disagree about the review from LeahAnnJ. This is a spot designed for comments on taste, helpful hints, etc. Her comment was way off the wall and completely unacceptable!!! This recipe was off the chart wonderful--That's the main thing here. Not about livestock feeding!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT