Cornmeal Dinner Rolls
TOTAL TIME: Prep: 35 min.+ rising Bake: 15 min.
YIELD: 2-1/2 dozen.
A flavorful sidekick to chiles, soups and stews, these biscuits can also stand alone with a simple pat of butter and drizzle of honey. —Brynn Rader, Olympia, Washington
Ingredients
-
2 cups whole milk
-
1/2 cup sugar
-
1/2 cup butter, cubed
-
1/3 cup cornmeal
-
1-1/4 teaspoons salt
-
1 package (1/4 ounce) active dry yeast
-
1/4 cup warm water (110° to 115°)
-
2 large eggs
-
4-3/4 to 5-3/4 cups all-purpose flour
-
TOPPING:
-
2 tablespoons butter, melted
-
1 tablespoon cornmeal
Directions
-
1.
In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until thickened, 5-8 minutes. Cool to 110° - 115°.
-
2.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
-
3.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
-
4.
Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes.
-
5.
Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° until golden brown, 13-17 minutes. Remove from pans to wire racks; serve warm.
Nutrition Facts
1 roll: 140 calories, 5g fat (3g saturated fat), 26mg cholesterol, 137mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC