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.
WHEAT AND CORNMEAL CHEESE ROLLS
Provided by Florence Fabricant
Categories side dish
Time 1h30m
Yield 12 rolls
Number Of Ingredients 10
Steps:
- Scald milk in a 1-quart saucepan. Stir in cornmeal, mixing constantly, and cook over medium heat about 5 minutes, until thickened. Add salt and transfer to a large mixing bowl.
- Place yeast in a bowl and add 1/2 cup warm water. When cornmeal is no longer hot, stir in yeast and syrup. Mix in whole wheat flour, then 1 cup all-purpose flour a half cup at a time, until a soft dough forms.
- Place on a floured surface and knead about 8 minutes, adding most of remaining flour. Dough should be elastic and a bit sticky. Wipe a large bowl with some melted butter, place dough in bowl, turn so buttered side is up, cover loosely and allow to rise until doubled, about 1 hour.
- Punch dough down and roll or stretch on a board to a rectangle 12 by 16 inches. Sprinkle Cheddar on top or spread with goat cheese. Scatter with sage. With long side facing you, roll dough up tightly. Brush edge with water to seal it. Cut roll in four equal sections, and cut each in thirds.
- Use half the remaining melted butter to grease a baking pan 9 by 13 by 2 inches. Place rolls in pan with a cut side up and brush tops with remaining butter. Let rise 30 minutes.
- Preheat oven to 425 degrees. Bake rolls 10 minutes, lower temperature to 350 degrees and bake about 30 minutes more, until browned. Remove pan from oven and cool 10 minutes. Cut rolls apart and transfer to a rack to cool completely.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 209 milligrams, Sugar 6 grams, TransFat 0 grams
WHOLE WHEAT DINNER ROLLS
It does my heart good to see everyone at our table—right down to my great-grandchildren—reach eagerly for one of my homemade rolls. These are hearty with whole wheat and rich with old-fashioned goodness, and they bake up to a beautiful golden brown. —Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Time 45m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., 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 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.
Nutrition Facts : Calories 89 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 111mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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 :
CORNMEAL ROLLS
This dough is robust and versatile and also mass excellent sandwich bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 20 rolls
Number Of Ingredients 9
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.
More about "wheat and cornmeal cheese rolls recipes"
CHEESE STUFFED CORNMEAL DINNER ROLLS | PAN DE MAIZ CON QUESO
From camilamade.com
Ratings 1Category Side DishCuisine American, ParaguayanTotal Time 1 hr 25 mins
RECIPE: WHEAT AND CORNMEAL CHEESE ROLLS - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 1 min
CHECKERBOARD DINNER ROLLS - RECIPE GIRL®
From recipegirl.com
HONEY WHOLE WHEAT DINNER ROLLS - SALLY'S BAKING …
From sallysbakingaddiction.com
WHEAT AND CORNMEAL CHEESE ROLLS - DINING AND COOKING
From diningandcooking.com
WHOLE WHEAT CORNMEAL BREAD - BREAD MACHINE OR BY HAND - THE …
From thespruceeats.com
RECIPE: EASY WHOLE WHEAT DINNER ROLLS | WHOLE …
From wholefoodsmarket.com
CORNMEAL YEAST ROLLS (EASY & DELICIOUS) - PLAIN CHICKEN
From plainchicken.com
CORNMEAL DINNER ROLLS | A HINT OF HONEY
From ahintofhoney.com
SOFT CORNMEAL DINNER ROLLS - BUTTER WITH A …
From butterwithasideofbread.com
CORNMEAL DINNER ROLLS RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
WHEAT AND CORNMEAL CHEESE ROLLS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CORNMEAL YEAST SANDWICH ROLLS RECIPE (TORPEDO …
From restlesschipotle.com
BUTTERY CORNMEAL CRESCENT ROLLS | MEL'S KITCHEN CAFE
From melskitchencafe.com
CORNMEAL BUTTER ROLLS - JUSTINE DOIRON
From justinesnacks.com
BREADS & ROLLS | RECIPES | ROBIN HOOD®
From robinhood.ca
CORNMEAL DINNER ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
16 GREAT ROLL RECIPES FOR THANKSGIVING | KING ARTHUR BAKING
From kingarthurbaking.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