Cornmeal Buns Recipes

CORNMEAL DINNER ROLLS

Steps:

• In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until thickened, 5-8 minutes. Cool to 110° - 115°., In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes., Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° until golden brown, 13-17 minutes. Remove from pans to wire racks; serve warm.

CORNMEAL ROLLS

Steps:

• 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.

CORNMEAL PAN ROLLS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. , Turn onto a floured surface; knead until smooth and elastic, 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. , Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13x9-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.

CORNMEAL BUNS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine warm milk, water, and sugar. Sprinkle yeast on top. Let stand until foamy, about 10 minutes. Add 3 egg yolks, salt, butter, cornmeal, and flour; mix on low speed for 2 minutes. Change to dough hook attachment; beat until dough is smooth, soft, and does not stick to your fingers when squeezed, about 5 minutes.
• Transfer dough to a clean surface. Knead into a ball; place in a bowl brushed with oil. Cover securely with plastic wrap; let stand in a warm place until dough has doubled in size, about 45 minutes. Preheat the oven to 400 degrees. Line a baking sheet with parchment.
• Punch back the dough, and divide into 12 balls (2 1/4 ounces each). On a clean surface, using the palm of your hand, roll dough gently, pressing down while rolling to shape into a 2 1/4-inch-diameter ball. Place on prepared baking sheet. Repeat rolling until all the dough is used. Loosely cover with oiled plastic wrap. Let stand in a warm place to rise for 10 minutes.
• In a small bowl, combine remaining egg yolk and the remaining tablespoon milk. Brush tops of rolls with egg wash. Sprinkle rolls with cornmeal. Bake until deep golden brown, rotating pan once during baking, about 15 minutes. Remove from oven, and transfer to a wire rack to cool.

GRANDMA PEGGY'S CORNMEAL ROLLS

Steps:

• Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.

CORNMEAL CINNAMON ROLLS

Steps:

• In a large saucepan, combine milk and cornmeal. Bring to a boil over medium heat, stirring constantly. Add the sugar, butter and salt; cool to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add the eggs, cornmeal mixture and 2 cups flour; beat until smooth. Stir in enough remaining 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. , Meanwhile, place raisins in a saucepan and cover with water. Bring to a boil; remove from heat. Cover and let stand for 15 minutes. Drain; set aside. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon and nutmeg if desired; sprinkle over dough to within 1/2 in. of edges. Sprinkle with raisins. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until golden brown. Cool in pans on wire racks., For frosting, combine the sugar, butter, cream cheese, extract and enough milk to achieve desired consistency. Spread or drizzle over rolls. Refrigerate leftovers.

CORNMEAL ROLLS

Steps:

• Place milk and salt in a large saucepan over medium heat, and bring to a simmer. Gradually whisk in cornmeal. Cook the mixture, stirring, until cornmeal is thickened, about 2 minutes. Remove from heat, and set aside to cool.
• In the detached bowl of an electric mixer, whisk together yeast, water, and brown sugar. Set aside until mixture is foamy, about 10 minutes.
• Attach bowl to mixer fitted with the dough-hook attachment. With the mixer on low speed, add cooled cornmeal mixture and 2 beaten eggs. Slowly add enough flour to form a soft dough. Knead on medium-low speed until dough springs back when pressed with a finger, about 5 minutes. Brush a large mixing bowl with olive oil. Place dough in bowl; cover bowl with oiled plastic wrap. Set aside until doubled in size, about 3 hours.
• Sprinkle two 13-by-18-inch baking sheets with cornmeal. Turn dough out onto a floured work surface. Divide dough into 3-ounce portions. Roll each portion of dough into a ball. Place balls of dough 1 1/2 inches apart on prepared baking sheets. Cover with oiled plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, about 30 minutes.
• Heat oven to 375 degrees. Brush the top of each roll with the remaining beaten egg and sprinkle with cornmeal. Using a sharp knife, cut two parallel slits in the top of each roll. Bake rolls until they are golden, about 20 minutes. Transfer to a wire rack to cool for at least 5 minutes before serving.

CORNMEAL ROLLS

Steps:

• In the bowl of an electric mixer proof the yeast with the sugar in 1/4 cup of the water for 10 minutes, or until the mixture is foamy. Beat in the remaining 1 cup water, the cornmeal, 2 1/4 cups of the flour, and 2 teaspoons of the salt and with dough hook knead the dough for 5 minutes. Knead in enough of the remaining 1/2 cup flour so that the dough pulls away from the side of the bowl but remains sticky. Turn the dough out into a large bowl, dust it with flour, and let it rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. Punch down the dough. The dough may be made up to this point 1 day in advance and kept covered and chilled. Let the dough rise again, covered, in a warm place for 1 1/2 hours (longer if the dough was chilled), or until it is double in bulk.
• Punch down the dough, knead it lightly on a lightly floured surface, and divide it into 16 pieces. Working with 1 piece of dough at a time, keeping the other pieces covered, form the dough into different shapes such as knots and wreaths. (To form wreaths, shape the dough into rings and with scissor snip the out edges at intervals.) Arrange the rolls as they are formed on a greased baking sheet. (Use a black-steel baking sheet for crustier rolls.) Let the rolls rise, uncovered, in a warm place for 30 minutes, or until they are almost double in bulk, brush them lightly with the egg, and sprinkle them with the seeds and the additional salt. Bake the rolls in the upper third of a preheated 450°F. oven for 10 to 12 minutes, or until they are golden brown. Serve the rolls warm.