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Cornmeal Pan Rolls Recipe

Cornmeal Pan Rolls Recipe

“These delightful golden rolls are always requested at Thanksgiving and Christmas,” notes Vivian Eccles of Gridley, Kansas. “The recipe is one we’ve enjoyed for years.”
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. YIELD:18 servings


  • 2-1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1 cup water
  • 3 tablespoons butter, divided
  • 1 large egg


  • 1. In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes.
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • 3. Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13x9-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
  • 4. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks. Yield: 1-1/2 dozen.

Nutritional Facts

1 each: 105 calories, 2g fat (1g saturated fat), 17mg cholesterol, 155mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Cornmeal Pan Rolls

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katlaydee3 User ID: 3741999 66965
Reviewed Jan. 2, 2014

"These were good but not great. The texture was somewhat off and seemed too dense."

cooking58 User ID: 3899465 130875
Reviewed Nov. 24, 2009 Edited May. 5, 2017

"The rolls came out ok , but not my best ones. First , the batter was real soft after beating with dough blades (3 minutes)and I had to add almost 1-1/2 extra cups of flour to get it up to the kneading stage...they did rise..and bake ok ,,but flavor was not the best."

LauraShoe User ID: 999714 156146
Reviewed Nov. 20, 2009

"They were a little flat and did not have a very good flavor. They were a bit blah for a homemade bread. Ordinarily, I would give a recipe a second chance in case I did something wrong but I don't think I will with these."

jgrayinga User ID: 4143190 151324
Reviewed Nov. 19, 2009

"These are wonderful.

I will be adding this to my holiday tables this year."

asnunez User ID: 2408742 151316
Reviewed Nov. 19, 2009 Edited May. 5, 2017

"These rolls turned out absolutely Awesome! This recipe was off the chart wonderful!"

Bev Johnson User ID: 1621003 66850
Reviewed Nov. 19, 2009

"I tried this recipe last night using my bread machine because the amount of dough is perfect for that... not to mention how easy it is! The flavour was great when the bread was warm, but the texture came out more like English muffins. I wonder if due to the fact I live in a high altitude if maybe I should have used a bit more flour to avoid so much air in the bread. Any suggestions?"

t-macka User ID: 1174815 62197
Reviewed Nov. 19, 2009 Edited May. 5, 2017

"These are excellent rolls. My aussie family loved them."

SherryHughes User ID: 4200936 64367
Reviewed Nov. 18, 2009 Edited May. 5, 2017

"I made these rolls and they are wonderful. As a Southerner i can tell you cornbread is a fantastic staple of the traditional Southern home. Try it - you will like it."

babyjag222 User ID: 1287153 131748
Reviewed Aug. 23, 2008 Edited May. 5, 2017

"Totally yummy! I used the dough cycle of my bread machine, then shaped them into 18 pieces and they came out great! Always a hit when I serve them."

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