Cornmeal Dinner Rolls Recipes

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 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 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.

FAVORITE CORNMEAL PAN ROLLS

Steps:

• 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.

CORN MEAL DINNER ROLLS

Steps:

• 1. Combine 3 cups of flour with yeast in a large mixer bowl with paddle attachment. In a small saucepan, heat together milk, cream, sugar, butter and salt until butter is melted and the temp is between 110 and 120 degrees. This happens fairly fast...if you go over the 120, allow to cool until proper temperature. If milk mixture is to hot is will kill your yeast. But not warm enough it won't be able to grow either. I use a candy thermometer to check the temp.
• 2. When milk mixture is the proper temperature. Add to yeast mixture. Mix together well with paddle attachment then add eggs, beat on low for 30 seconds, scraping bowl often. Then on high speed for 3 minutes.
• 3. Then add corn meal to the mixture, mixing on low until combined. When combined, switch to dough hook and on low start to add remaining flour, 1/2 c at a time. Until dough is smooth and pulling away from sides of bowl rounding itself into a ball form. (3-5 min.) See photo, that picture shows the dough in the ball shape that has formed after pulling from the sides of bowl. (you may not need all the flour and some days you may need a little more) Shape into a ball and place in a bowl wiped down with olive oil, flip over to coat both sides, cover with plastic wrap then a towel and set in draft free warm area to rise.
• 4. Once dough as doubled in size (approx 1 hr) Turn dough out onto lightly floured counter top, punch down, cover with towel and let rest 10-15 minutes. Then shape into balls a little larger than a golf ball. (approx 1/4 c or 2-3 oz of dough) Place on sprayed jelly roll pans or cookie sheets about 1" apart, I get 24 on a jelly roll pan. I line my pans with foil then spray or parchment paper. Cover with towel and again place in warm draft free spot. Let rise until doubled in size. (approx 30-45 min)
• 5. Place pans into a preheated oven at 350 for 18-20 min. Until tops are turning a pretty golden brown! (175ish degrees internal temp) Remove from oven and brush with melted butter, if desired. Placing pans on cooling racks for 15 minutes, then remove buns to racks to cool completely.
• 6. IF YOU DO NOT HAVE A MIXER WITH A DOUGH HOOK: After you have mixed in the corn meal add one cup of flour and mix in, then remove from mixer, and stir in as much flour as you can with a wooden spoon. Then turn out onto a floured surface. Kneading in enough remaining flour to make a moderately stiff dough that is smooth and fairly elastic. About 6-8 min. Shape into a ball and place in a bowl wiped down with olive oil, flip over to coat both sides, cover with a towel and set in draft free warm area to rise.
• 7. A HELPFUL HINT ~ I use my large cookie dough scooper (1/4 c size) to make the buns. That's the easiest way I've found to get even sized buns without a scale if you have a scale, make 2-3 oz dough balls.