CORNMEAL DINNER ROLLS
A flavorful sidekick to chilies, soups, and stews, these biscuits can also stand alone with a simple pat of butter and drizzle of honey. -Brynn Rader, Olympia, Washington
Provided by Taste of Home
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 140 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 137mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA PEGGY'S FOCACCIA
Provided by Food Network
Time 4h25m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a large saucepan and add cold water to cover by an inch. Bring to a boil, lower the heat and simmer until the potatoes are fork-tender, 5 to 8 minutes. Drain and mash into a creamy consistency; cover to keep warm.
- In a large mixing bowl, dissolve the yeast in 1/4 cup warm water. Stir in the sugar and set aside until the mixture blooms with a slightly foamy top, 5 to 10 minutes.
- Add the bread flour, semolina flour, mashed potatoes, olive oil, 4 teaspoons of the salt and 3 cups warm water to the large bowl with the yeast and mix with a wooden spoon until the ingredients come together into a soft, wet and uniform dough.
- Transfer the dough to the bowl of a stand mixer fitted with a dough hook attachment. Knead on low speed, gradually increasing the speed to medium, until the dough is firm and has a smooth consistency, 8 to 9 minutes. Kneed in 1 to 2 additional tablespoons flour if the dough doesn't appear firm and smooth. Place the dough in a large greased bowl, cover with a dish towel and let rise at room temperature in a dark area until doubled in size, 1 to 1 1/2 hours.
- Evenly grease a baking sheet with olive oil. Transfer the dough to the baking sheet and lightly stretch and press it towards the sides of the baking sheet until the dough is about 1/2 inch thick (it will not reach the sides). Let the dough sit for 10 minutes.
- Continue to stretch the dough to the sides of the baking sheet using your fingertips; this time it will reach the sides. Cover the dough again and let it rise for 30 minutes.
- Meanwhile, position an oven rack in the center of the oven and preheat to 400 degrees F.
- Dimple the focaccia all over using your fingertips. Drizzle olive oil over the top of the dough and arrange the cherry tomatoes over the top cut-side down. Garnish with the oregano and remaining sea salt.
- Bake until the focaccia is golden brown and a toothpick or knife inserted in the middle comes out clean, 40 to 50 minutes. Allow it to cool completely on the baking sheet.
- Enjoy immediately or wrap it tightly and store on the countertop for up to 3 days.
CZECHOSLOVAKIA COOKIE ROLLS
I found this recipe about a year ago and have made my own personal changes to make it even more delicious. The best thing about these rolls is that they taste the same as Czechoslovakian Koloche, but they take about half the time, and this is why I love them so much. They are really becoming a tradition in our house at the holidays and especially at the annual cookie swap.
Provided by Food Network
Categories dessert
Time 5h
Yield 40
Number Of Ingredients 8
Steps:
- For the dough: Preheat the oven to 350 degrees F. Grease 2 baking sheets and set aside.
- In a mixer, beat the butter and sour cream until smooth, about 2 minutes. Gradually add the flour and salt until the dough comes together and pulls away from the side of the bowl. Refrigerate for at least 4 hours or overnight.
- Divide dough into 4 even pieces and roll into 9 by 12-inch pieces about 1/4-inch thick. Set aside.
- For the filling: In a medium bowl, combine all 4 ingredients and mix until smooth. Divide the filling into 4 even portions, and spread even amounts of filling on each piece of rolled out dough, leaving a 1-inch border. Roll lengthwise and transfer to a cookie sheet. Repeat with remaining pieces of dough, placing 2 rolls on each cookie sheet.
- Bake until golden at the edges, about 35 to 45 minutes. Slice while still warm into 1 to 2- inch slices. Cool completely on wire racks.
NEVER LUMPY CORNMEAL MUSH
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in a large saucepan over medium heat. Add cornmeal and saute, stirring constantly, for about a minute so that the grains are coated with oil. Add the broth and bring the liquid to a boil over medium heat, whisking all the while. When cornmeal comes to a simmer, it will bubble up vigorously. Quickly put a lid on saucepan, turn heat down to very low and cook the cornmeal until it no longer tastes raw, about 20 minutes.
CORNMEAL PAN ROLLS
These delightful golden rolls are always requested at Thanksgiving and Christmas. The recipe is one we've enjoyed for years. -Vivian Eccles, Gridley, Kansas
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 105 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 155mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA'S OLD-FASHIONED YEAST ROLLS
This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.
Provided by Asgard Ranch
Categories Roll and Bun Recipes
Time 2h40m
Yield 24
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
- Fill a pot with hot (not boiling) water.
- Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
- Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
- Heavily grease two 9x13-inch pans with shortening.
- Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg
CORNMEAL ROLLS
Golden and buttery, these rolls have cornmeal flavor and a texture that goes perfectly with a hearty bowl of chili. —Carol Forcum, Marion, Illinois
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts :
FLASH-FRIED LAKE PERCH ROLLED IN CORNMEAL
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in electric fryer or heavy pot to 350 degrees F. Season perch evenly with kosher salt and freshly ground pepper. Place buttermilk and cornmeal separately into two shallow dishes. Dip perch first into buttermilk and immediately dredge in cornmeal. Shake off excess cornmeal. Flash-fry lake perch until crisp, golden and just cooked through.
More about "grandma peggys cornmeal rolls recipes"
HONEY CORNMEAL ROLLS - THE SOUTHERN LADY …
From thesouthernladycooks.com
5/5 (4)Servings 8Cuisine AmericanCategory Appetizer, Bread, Side Dish
GRANDMA'S DINNER ROLLS RECIPE | LAND O’LAKES
From landolakes.com
31 RECIPES FOR HOMEMADE ROLLS - MSN
From msn.com
GRANDMA'S DINNER ROLLS RECIPE - FOODTASTIC MOM
From foodtasticmom.com
THE BEST HOMEMADE ROLLS RECIPE - GRANNY'S IN THE …
From grannysinthekitchen.com
SOFT CORNMEAL DINNER ROLLS - BUTTER WITH A …
From butterwithasideofbread.com
BUTTERY CORNBREAD YEAST ROLLS - SEEDED AT THE TABLE
From seededatthetable.com
BUTTERY CORNMEAL CRESCENT ROLLS | MEL'S KITCHEN CAFE
From melskitchencafe.com
CORNMEAL YEAST ROLLS (EASY & DELICIOUS) - PLAIN CHICKEN
From plainchicken.com
BUTTERY FLUFFY CORNMEAL DINNER ROLLS RECIPE
From cook.me
CORNMEAL DINNER ROLLS RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
BEST GRANDMA PEGGYS CORNMEAL ROLLS RECIPES
From alicerecipes.com
GRANDMA PEGGY'S CORNMEAL ROLLS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
GRANDMA PEGGY'S CORNMEAL ROLLS RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love