Best 4 Favorite Cornmeal Pan Rolls Recipes
Indulge in the delectable aroma of freshly baked cornmeal pan rolls, a Southern classic that promises a taste of comfort and warmth. These rolls are characterized by their golden-brown crust, soft and fluffy interiors, and a hint of sweetness from the cornmeal. Perfect for any occasion, be it a family gathering, a picnic, or as a side dish for your favorite meal, these cornmeal pan rolls are sure to be a crowd-pleaser. With just a few simple ingredients and easy-to-follow steps, you can create a batch of these delightful rolls that will leave your taste buds wanting more. Discover the secrets behind these fluffy wonders and embark on a culinary journey that will elevate your baking skills to new heights.
**Highlight of the Recipes:**
* **Classic Cornmeal Pan Rolls:** This recipe introduces you to the traditional cornmeal pan rolls, using a combination of cornmeal, all-purpose flour, and buttermilk to create a soft and slightly sweet roll.
* **Buttermilk Cornbread Rolls:** For those who love the tangy flavor of buttermilk, these buttermilk cornbread rolls offer a delightful twist on the classic recipe. With a higher ratio of cornmeal to flour, these rolls have a more pronounced cornbread flavor and a slightly denser texture.
* **Sweet Cornmeal Rolls:** If you have a sweet tooth, these sweet cornmeal rolls are a must-try. With the addition of sugar and vanilla extract, these rolls have a delightful sweetness that pairs perfectly with a cup of coffee or tea.
* **Jalapeno Cheddar Cornmeal Rolls:** For those who enjoy a bit of spice, the jalapeno cheddar cornmeal rolls are a flavor explosion waiting to happen. Chopped jalapenos and shredded cheddar cheese add a spicy and cheesy kick to these otherwise mild rolls.
* **Sourdough Cornmeal Rolls:** If you're a fan of sourdough, these sourdough cornmeal rolls combine the tanginess of sourdough starter with the sweetness of cornmeal. These rolls have a slightly chewy texture and a complex flavor profile that will impress even the most discerning palate.
With this diverse collection of cornmeal pan roll recipes, you'll have a roll for every occasion and taste preference. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will fill your home with the irresistible aroma of freshly baked cornmeal goodness!
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 CORNMEAL ROLLS
Provided by Food Network
Time 57m
Yield 5 to 6 dozen rolls
Number Of Ingredients 10
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
These are my favorite rolls in the whole world. They have the corny taste of a cornmeal muffin, but are a yeast roll that you can serve with a fancy dinner.
Provided by COOKPOT
Categories Bread Bread Machine
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 47.3 g, Cholesterol 24.9 mg, Fat 7.8 g, Fiber 1.9 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 4.4 g
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.
Tips:
- Use fresh cornmeal. Fresh cornmeal will give your rolls a better flavor and texture.
- Don't overmix the dough. Overmixing will make the rolls tough.
- Let the dough rise in a warm place. This will help the rolls to rise properly.
- Bake the rolls until they are golden brown. This will ensure that they are cooked through.
Conclusion:
Cornmeal pan rolls are a delicious and easy-to-make bread that can be enjoyed by people of all ages. They are perfect for a variety of occasions, from casual gatherings to formal dinners. With their slightly sweet and nutty flavor, cornmeal pan rolls are sure to be a hit with everyone who tries them.
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