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Favorite Cornmeal Pan Rolls

 Favorite Cornmeal Pan Rolls
After I moved away from home, I realized I had better learn to cook if I wanted to enjoy wonderful meals like Mom used to make! Now my mom has me make these rolls every holiday. They're terrific topped with butter of jam.
15 ServingsPrep: 30 min. + rising Bake: 20 min.


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


  • In a saucepan, bring milk to a simmer. Gradually whisk in cornmeal;
  • simmer for 3-4 minutes or until thickened. Stir in the sugar, butter
  • and salt. Remove from the heat; cool to 110°-115°.
  • In a bowl, dissolve yeast in warm water. Add cornmeal mixture, eggs
  • and whole wheat flour; beat until smooth. Stir in enough all-purpose
  • flour to form a soft dough (dough will be sticky). Do not knead.
  • Place in a greased bowl, turning once to grease top. Cover and let
  • rise in a warm place until doubled, about 1-1/4 hours.
  • Punch dough down. Turn onto a lightly floured surface; divide into 15
  • pieces. Shape each piece into a roll. Place in a greased 13-in. x
  • 9-in. baking pan. Cover and let rise until doubled, about 30
  • minutes. Bake at 375° for 20-25 minutes or until golden brown.

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Favorite Cornmeal Pan Rolls (continued)

Directions (continued)

  • Yield: 15 rolls.
Nutritional Facts: 1 roll equals 260 calories, 8 g fat (5 g saturated fat), 48 mg cholesterol, 243 mg sodium, 40 g carbohydrate, 2 g fiber, 7 g protein.