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Cornmeal Parker House Rolls

 Cornmeal Parker House Rolls
My mom deserves the credit for making this recipe a family tradition. These sweet tender rolls have been on every holiday table at her house for as long as I can remember.
30 ServingsPrep: 40 min. + rising Bake: 20 min.


  • 1/2 cup butter, cubed
  • 1/2 cup sugar
  • 1/3 cup cornmeal
  • 1 teaspoon salt
  • 2 cups 2% milk
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 eggs
  • 4-1/2 to 5-1/2 cups all-purpose flour
  • 3 tablespoons butter, melted


  • In a small saucepan, melt butter. Stir in the sugar, cornmeal and
  • salt. Gradually add milk. Bring to a boil over medium-high heat,
  • stirring constantly. Reduce heat; cook and stir for 5-10 minutes or
  • until thickened. Cool to 110°-115°.
  • In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal
  • mixture. Beat in enough flour to form a soft dough. 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; roll out to
  • 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.
  • Brush with melted butter.

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Cornmeal Parker House Rolls (continued)

Directions (continued)

  • Using the dull edge of a table knife, make an off-center crease in
  • each roll. Fold along crease so the large half is on top; press
  • along folded edge. Place 2 in. apart on greased baking sheets. Cover
  • and let rise until nearly doubled, about 30 minutes.
  • Bake at 375° for 15-20 minutes or until golden brown. Brush with
  • melted butter. Remove from pans to wire racks. Yield: 2-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 108 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 102 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.