Golden Cornmeal Yeast Buns Recipe

5 1 1
Publisher Photo

Golden Cornmeal Yeast Buns Recipe

Read Reviews
5 1 1
Publisher Photo
This recipe is a great help to me when I don't have purchased buns on hand. We enjoy them with hamburgers at home and with luncheon meat when we're on the go. —Kathy Scott, Hemingford, Nebraska
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 2 cups milk
  • 1/2 cup butter, cubed
  • 1/2 cup yellow cornmeal
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 4-3/4 to 5-1/2 cups all-purpose flour
  • 3 eggs

Directions

In a saucepan,combine the milk, butter cornmeal, sugar and salt. Cook and stir until butter is melted. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Add 3 cups flour and milk mixture; beat until blended. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be slightly sticky). Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a lightly floured surface. Divide into four portions; divide each portion into six pieces. With lightly floured hands, shape into buns. Place on greased baking sheets. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Golden Cornmeal Yeast Buns in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p52

Nutritional Facts

1 each: 173 calories, 5g fat (3g saturated fat), 40mg cholesterol, 155mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 4g protein.

  • 2 cups milk
  • 1/2 cup butter, cubed
  • 1/2 cup yellow cornmeal
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 4-3/4 to 5-1/2 cups all-purpose flour
  • 3 eggs
  1. In a saucepan,combine the milk, butter cornmeal, sugar and salt. Cook and stir until butter is melted. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Add 3 cups flour and milk mixture; beat until blended. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be slightly sticky). Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Punch dough down; turn onto a lightly floured surface. Divide into four portions; divide each portion into six pieces. With lightly floured hands, shape into buns. Place on greased baking sheets. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Golden Cornmeal Yeast Buns in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p52

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namp User ID: 1609550 138661
Reviewed Mar. 4, 2012

"These are very soft & tasty buns - easy to make."

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