Cornmeal Yeast Rolls Recipe

4 1 1
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Cornmeal Yeast Rolls Recipe

Read Reviews
4 1 1
Publisher Photo
These moist rolls have a glossy, golden color and sweet cornmeal flavor. They're great alongside your favorite chili, soup or stew on a cold winter's night.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min./ batch
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min./ batch

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1-3/4 cups warm skim milk (110° to 115°)
  • 1-1/2 cups cornmeal
  • 1/2 cup egg substitute
  • 1/3 cup sugar
  • 1/4 cup canola oil
  • 1/4 cup reduced-fat butter, melted
  • 1 teaspoon salt
  • 5 to 5-1/2 cups all-purpose flour
  • Additional melted reduced-fat butter, optional

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, cornmeal, egg substitute, sugar, oil, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place two balls in each muffin cup coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 10-12 minutes or until golden brown. Lightly brush with additional melted butter if desired. Remove from pans to wire racks to cool. Yield: 3 dozen.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Cornmeal Yeast Rolls in Country Woman Christmas Annual 2009, p37

Nutritional Facts

1 each: 120 calories, 3g fat (1g saturated fat), 3mg cholesterol, 88mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1-3/4 cups warm skim milk (110° to 115°)
  • 1-1/2 cups cornmeal
  • 1/2 cup egg substitute
  • 1/3 cup sugar
  • 1/4 cup canola oil
  • 1/4 cup reduced-fat butter, melted
  • 1 teaspoon salt
  • 5 to 5-1/2 cups all-purpose flour
  • Additional melted reduced-fat butter, optional
  1. In a large bowl, dissolve yeast in warm water. Add the milk, cornmeal, egg substitute, sugar, oil, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place two balls in each muffin cup coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes.
  4. Bake at 375° for 10-12 minutes or until golden brown. Lightly brush with additional melted butter if desired. Remove from pans to wire racks to cool. Yield: 3 dozen.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Cornmeal Yeast Rolls in Country Woman Christmas Annual 2009, p37

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kitchenmanager13 User ID: 7231699 101982
Reviewed Nov. 5, 2013

"delicious and easy."

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