Cornmeal Parker House Rolls

Name: Cornmeal Parker House Rolls
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2-1/2 dozen.
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

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

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.

Nutrition 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.

Originally published as Cornmeal Parkerhouse Rolls in Country Woman Christmas 2001

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Zenasis

Dec 23, 2018

Lots of flavor. Stayed moist for the next day also.
Newfiecook

Apr 15, 2008

Remove the cornmeal and you can use the roll dough as bread loaves.