Cornmeal Pan Rolls Recipe
“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.”
- 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
- 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.
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.
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