Cornmeal Rolls

If you enjoy cornbread and also like soft, satisfying dinner rolls, this recipe’s a tasty combination of the two. Makes a wonderful accompaniment to just about any meal!

2-1/4 C. warm water, divided
1/3 C. yellow cornmeal
¼ C. sugar
3 T. oil
2 tsp. salt
2 pkgs. ( 2 T.) dry yeast
2 eggs
5 to 5-1/2 C. all-purpose flour
Melted butter or margarine
Additional cornmeal

In a saucepan, combine 1-3/4 C. water, cornmeal, sugar, oil, and salt. Cook over medium heat, stirring, until mixture boils, about 7-9 minutes. Set aside to cool for about 5 minutes, and then place in a large mixing bowl. Meanwhile, dissolve the yeast in remaining water. Add to cornmeal mixture with eggs and mix well. Add enough flour to make soft, pliable dough, then knead about 5 minutes on a floured surface. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm place until double, about 45 minutes. Punch dough down and shape into 24 balls. Place on a greased cookie sheet with sides, or use a greased 9×13” pan. Brush rolls with melted butter and sprinkle with cornmeal. Let rise, uncovered, until double—about 30 minutes. Bake at 375º for about 15 minutes or until lightly browned. Remove from pan immediately. Makes 2 dozen.

Pin It on Pinterest