Best 4 Cornmeal Dinner Rolls Recipes

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.

GRANDMA PEGGY'S CORNMEAL ROLLS

Steps:

• Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.

CORN YEAST ROLLS

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select dough cycle. Start. Add water if needed while the dough is mixing.
• Once cycle is complete, shape dough into 8 to 10 balls. Arrange in a greased 9 inch pie pan. Allow to rise in a warm spot until doubled in size.
• Bake in a preheated 400 degree F (205 degree C) oven for about 45 minutes, or until the rolls begin to 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.