- 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 large eggs
- 4-1/2 to 5-1/2 cups all-purpose flour
- 3 tablespoons butter, melted
- Olive oil and balsamic vinegar, optional
- 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.
- 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. If desired, serve with olive oil and balsamic vinegar. Yield: 2-1/2 dozen.
Originally published as Cornmeal Parkerhouse Rolls in Country Woman Christmas Annual 2001, p24
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Reviewed Apr. 15, 2008
"Remove the cornmeal and you can use the roll dough as bread loaves."