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Cornmeal Rolls

 Cornmeal Rolls
These rolls are golden and have a subtle cornmeal flavor.—Carol Forcum, Marion, Illinois
24 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

  • 2-1/4 cups warm water (110° to 115°), divided
  • 1/3 cup cornmeal
  • 1/4 cups sugar
  • 3 tablespoons canola oil
  • 2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 eggs
  • 5 to 5-1/2 cups King Arthur Unbleached All-Purpose Flour
  • Melted butter
  • Additional cornmeal

Directions

  • In a large saucepan, combine 1-3/4 cups water, cornmeal, sugar, oil
  • and salt. Cook and stir over medium heat until mixture comes to a
  • boil, about 9-11 minutes. Cool to 120°-130°. Place in a
  • large bowl. Dissolve yeast in remaining water; add to cornmeal
  • mixture. Add eggs; beat until smooth. Stir in enough flour to make 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 45-60
  • minutes.
  • Punch dough down. Shape into 24 balls. Place on greased baking

2 of 2

Cornmeal Rolls (continued)

Directions (continued)

  • sheets; brush with butter and sprinkle with cornmeal. Let rise,
  • uncovered, until doubled, about 30 minutes.
  • Bake at 375° for 18-20 minutes or until golden brown. Immediately
  • remove from pan; serve warm. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 132 calories, 2 g fat (trace saturated fat), 18 mg cholesterol, 203 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.