Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
- 2-1/4 cups warm water (110° to 115°), divided
- 1/3 cup cornmeal
- 1/4 cups sugar
- 3 tablespoons canola oil
- 2 teaspoons salt
- 2 packages (1/4 ounce each) active dry yeast
- 2 large eggs, room temperature
- 5 to 5-1/2 cups all-purpose flour
- Melted butter
- Additional cornmeal
- In a large saucepan, combine 1-3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture comes to a boil, about 9-11 minutes. Cool to 120°-130°. Place in a large bowl. Dissolve yeast in remaining water; add to cornmeal mixture. Add eggs; beat until smooth. Stir in enough flour to make 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 45-60 minutes.
- Punch dough down. Shape into 24 balls. Place on greased baking sheets; brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes.
- Bake at 375° for 18-20 minutes or until golden brown. Immediately remove from pan; serve warm.