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Cornmeal Parker House Rolls Recipe

Cornmeal Parker House Rolls Recipe

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
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min. YIELD:30 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

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.

Reviews for Cornmeal Parker House Rolls

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Newfiecook
Reviewed Apr. 15, 2008

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

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