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Cornmeal Rolls Recipe

Cornmeal Rolls Recipe

These rolls are golden and have a subtle cornmeal flavor.—Carol Forcum, Marion, Illinois
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. YIELD:24 servings


  • 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
  • 5 to 5-1/2 cups all-purpose flour
  • Melted butter
  • Additional cornmeal


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Bake at 375° for 18-20 minutes or until golden brown. Immediately remove from pan; serve warm. Yield: 2 dozen.

Nutritional Facts

1 each: 132 calories, 2g fat (0 saturated fat), 18mg cholesterol, 203mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 3g protein.

Reviews for Cornmeal Rolls

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paulirj User ID: 447498 15703
Reviewed Nov. 25, 2014

"These have been our families' favorite rolls for years. They are a staple item in our Thanksgiving menu! They are hearty and delicious!"

rustedgold1 User ID: 3141438 16501
Reviewed Apr. 16, 2014

"We all love these rolls and look forward to them on Easter with our dinner and any other time that I take the time to make these!"

kitchenmanager13 User ID: 7231699 14569
Reviewed Nov. 5, 2013

"delicious and easy"

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