Favorite Cornmeal Pan Rolls Recipe

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Favorite Cornmeal Pan Rolls Recipe

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5 1
Publisher Photo
After I moved away from home, I realized I had better learn to cook if I wanted to enjoy wonderful meals like Mom used to make! Now my mom has me make these rolls every holiday. They're terrific topped with butter of jam.
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 1-2/3 cups milk
  • 2/3 cup cornmeal
  • 2/3 cup sugar
  • 1/2 cup butter, cubed
  • 1 teaspoon salt
  • 2 tablespoons active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 eggs
  • 1 cup whole wheat flour
  • 3 cups all-purpose flour

Directions

In a saucepan, bring milk to a simmer. Gradually whisk in cornmeal; simmer for 3-4 minutes or until thickened. Stir in the sugar, butter and salt. Remove from the heat; cool to 110°-115°.
In a bowl, dissolve yeast in warm water. Add cornmeal mixture, eggs and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each piece into a roll. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Yield: 15 rolls.
Originally published as Cornmeal Pan Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p119

Nutritional Facts

1 each: 260 calories, 8g fat (5g saturated fat), 48mg cholesterol, 243mg sodium, 40g carbohydrate (11g sugars, 2g fiber), 7g protein.

  • 1-2/3 cups milk
  • 2/3 cup cornmeal
  • 2/3 cup sugar
  • 1/2 cup butter, cubed
  • 1 teaspoon salt
  • 2 tablespoons active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 eggs
  • 1 cup whole wheat flour
  • 3 cups all-purpose flour
  1. In a saucepan, bring milk to a simmer. Gradually whisk in cornmeal; simmer for 3-4 minutes or until thickened. Stir in the sugar, butter and salt. Remove from the heat; cool to 110°-115°.
  2. In a bowl, dissolve yeast in warm water. Add cornmeal mixture, eggs and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each piece into a roll. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Yield: 15 rolls.
Originally published as Cornmeal Pan Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p119

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