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
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 1/3 cup cornmeal
- 1 teaspoon salt
- 2 cups milk
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 2 eggs
- 4-1/2 to 5-1/2 cups all-purpose flour
- Melted butter or margarine
- In a 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 mixing 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; fold in half. 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 butter. Remove from pans to cool on wire racks. Yield: 2-3 dozen.
Originally published as Cornmeal Parkerhouse Rolls in Country Woman Christmas Annual 2001, p24