Cornmeal Yeast Rolls
These moist rolls have a glossy, golden color and sweet cornmeal flavor. They're great alongside your favorite chili, soup or stew on a cold winter's night.
Total TimePrep: 30 min. + rising Bake: 10 min./ batch
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1-3/4 cups warm skim milk (110° to 115°)
- 1-1/2 cups cornmeal
- 1/2 cup egg substitute
- 1/3 cup sugar
- 1/4 cup canola oil
- 1/4 cup reduced-fat butter, melted
- 1 teaspoon salt
- 5 to 5-1/2 cups all-purpose flour
- Additional melted reduced-fat butter, optional
- In a large bowl, dissolve yeast in warm water. Add the milk, cornmeal, egg substitute, sugar, oil, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place two balls in each muffin cup coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake at 375° for 10-12 minutes or until golden brown. Lightly brush with additional melted butter if desired. Remove from pans to wire racks to cool.
Editor's NoteThis recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts1 each: 120 calories, 3g fat (1g saturated fat), 3mg cholesterol, 88mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Cornmeal Yeast Muffins in Country Woman Christmas 2009
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