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Cornmeal Pan Rolls

 Cornmeal Pan Rolls
“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.”
18 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

  • 2-1/2 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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.
  • 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.
  • Bake at 400° for 15-20 minutes or until golden brown. Melt
  • remaining butter; brush over rolls. Invert onto wire racks. Yield:

2 of 2

Cornmeal Pan Rolls (continued)

Directions (continued)

  • 1-1/2 dozen.
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.