Cornmeal Parker House Rolls Recipe

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Cornmeal Parker House Rolls Recipe photo by Taste of Home

Cornmeal Parker House Rolls Recipe

Read Reviews

My mom deserves the credit for making this recipe a family tradition. These sweet tender rolls have been on every holiday table at her house for as long as I can remember. —Lisa D. Brenner, Harrisburg, Nebraska

Featured In: 45 Breads That Will Inspire You to Bake This Fall

MAKES:

30 servings

TOTAL TIME:

Prep: 40 min. + rising Bake: 15 min.

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VERIFIED BY Taste of Home Test Kitchen

Diabetic Exchange

MAKES:

30 servings

TOTAL TIME:

Prep: 40 min. + rising Bake: 15 min.

Ingredients

1/2 cup butter, cubed
1/2 cup sugar
1/3 cup cornmeal
1 teaspoon salt
2 cups 2% milk
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs
4-1/2 to 5-1/2 cups all-purpose flour
3 tablespoons butter, melted
Olive oil and balsamic vinegar, optional

Directions

In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir for 5-10 minutes or until thickened. Cool to 110°-115°.
In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. 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.
Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with melted butter.
Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375° for 15-20 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks. If desired, serve with olive oil and balsamic vinegar. Yield: 2-1/2 dozen.

Originally published as Cornmeal Parkerhouse Rolls in Country Woman Christmas Annual 2001, p24

Nutritional Facts

1 each: 137 calories, 5g fat (3g saturated fat), 26mg cholesterol, 122mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

1/2 cup butter, cubed
1/2 cup sugar
1/3 cup cornmeal
1 teaspoon salt
2 cups 2% milk
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs
4-1/2 to 5-1/2 cups all-purpose flour
3 tablespoons butter, melted
Olive oil and balsamic vinegar, optional

In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir for 5-10 minutes or until thickened. Cool to 110°-115°.
In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. 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.
Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with melted butter.
Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375° for 15-20 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks. If desired, serve with olive oil and balsamic vinegar. Yield: 2-1/2 dozen.