Cornmeal Rolls

Name: Cornmeal Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen.
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 large eggs, room temperature; 5 to 5-1/2 cups all-purpose flour; Melted butter; Additional cornmeal

TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. YIELD: 2 dozen.

Golden and buttery, these rolls have cornmeal flavor and a texture that goes perfectly with a hearty bowl of chili. —Carol Forcum, Marion, Illinois

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 large eggs, room temperature
5 to 5-1/2 cups all-purpose flour
Melted butter
Additional cornmeal

Directions

1. 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.
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 45-60 minutes.
3. Punch dough down. Shape into 24 balls. Place on greased baking sheets; brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes.
4. Bake at 375° for 18-20 minutes or until golden brown. Immediately remove from pan; serve warm.

Nutrition Facts

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