CORNMEAL PARKER HOUSE ROLLS
My mom deserves the credit for making this recipe a family tradition. These sweet tender rolls have been on every holiday table at her house for as long as I can remember. -Lisa D. Brenner, Harrisburg, Nebraska
Provided by Taste of Home
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir for 5-10 minutes or until thickened. Cool to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal mixture. Beat in enough 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; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with melted butter. , Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks. If desired, serve with olive oil and balsamic vinegar.
Nutrition Facts : Calories 137 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 122mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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.
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 :
YEASTED CORNMEAL ROLLS
These rolls are best served warm but can be made one day ahead and stored in an airtight container at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h
Number Of Ingredients 9
Steps:
- Combine milk with butter and salt in a saucepan and bring to a boil, stirring until butter melts. Gradually whisk in cornmeal. Reduce heat to medium and cook, stirring frequently, until thickened, 2 to 3 minutes. Transfer to a bowl and let cool completely.
- In a large bowl, whisk yeast and sugar into 1/3 cup warm water (110 degrees). Let stand until foamy, then stir in cornmeal mixture. Lightly beat 2 eggs; stir into yeast-and-cornmeal mixture. Stir in 3 1/2 cups flour until dough is tacky but not sticky. (If dough is sticky, stir in more flour.) Transfer to a work surface dusted with flour. Knead with floured hands, dusting more flour onto hands and surface as needed, until dough is elastic and springs back when pressed with a finger, about 5 minutes.
- Transfer dough to a large bowl brushed with butter. Cover and let rise in a warm spot until doubled in volume, about 1 hour. The dough can be made up to this point and left torise up to 12 hours in the refrigerator; remove from refrigerator 1 hour before proceeding.
- Punch down dough. Form into a ball and place on a clean, undusted work surface. Quarter dough, then divide each quarter into 4 pieces. Form each piece into a ball and space evenly on two rimmed baking sheets that are generously dusted with cornmeal (8 per sheet). Loosely cover and let rise until doubled in volume, about 45 minutes.
- Preheat oven to 375 degrees with racks in upper and lower thirds. Beat remaining egg. Brush tops of rolls with egg, then slash a 1/4-inch-deep X in tops. Lightly dust with cornmeal and sprinkle with flaky salt.
- Bake, rotating sheets halfway through, until rolls are puffed, golden, and hollow-sounding when tapped on bottoms, 18 to 20 minutes. Transfer to a basket lined with a clean towel and cover to keep warm until ready to serve.
YEAST CORN BREAD LOAF
The golden brown crust, tender texture and mild cornmeal flavor make Yeast Corn Bread Loaf, from Fred Barnsdale of Pahokee, Florida, worth the effort. It's easy to slice, too.
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. 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 bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 254mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
CORNMEAL YEAST ROLLS
Another recipe from the Southern Living cookbook, they are a little different from the other I saw on here. They sounded so good to me I wanted to save them here. The long prep time includes the 3 different risings they need to have, so plan ahead.
Provided by bayou-mimi
Categories Yeast Breads
Time 4h20m
Yield 4 dozen muffins
Number Of Ingredients 10
Steps:
- Scald milk and let cool to 105-115°F.
- Combine cornmeal and 1 cup boiling water in large mixing bowl and allow to stand 10 minutes.
- In medium bowl, dissolve yeast in the warm water, let stand 5 minutes.
- Add scalded milk,butter,sugar egg yolks,and salt to yeast mixture; blending well.
- gradually stir in enough flour to make a soft dough.
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic (approx 5 minutes).
- Place dough in a greased bowl, turning to grease top. Cover a allow to rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.
- Punch dough down and allow to rise again until doubled.
- Shape into 2 1/2 inch balls,place on greased baking sheets or in greased muffin pans. Let rise in a warm place again for 1 hour or until doubled.
- Bake at 400°F 18-20 minutes, or until golden brown.
Nutrition Facts : Calories 944.4, Fat 29.5, SaturatedFat 16.7, Cholesterol 161.1, Sodium 1371, Carbohydrate 150.1, Fiber 7.1, Sugar 17.3, Protein 20.1
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.
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