Golden Cornmeal Yeast Buns Recipe
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
- 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.
1 each: 173 calories, 5g fat (3g saturated fat), 40mg cholesterol, 155mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 4g protein.
Reviews for Golden Cornmeal Yeast Buns
Reviewed Mar. 4, 2012
"These are very soft & tasty buns - easy to make."
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