Cornmeal Pan Rolls Recipes

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CORNMEAL PAN ROLLS



Cornmeal Pan Rolls image

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

2-1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup water
3 tablespoons butter, divided
1 large egg, room temperature

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.

HOMEMADE PAN ROLLS



Homemade Pan Rolls image

This is the best dinner roll recipe I have ever found.

Provided by PUDDIN PIE

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h

Yield 24

Number Of Ingredients 9

3 ¾ cups bread flour, divided
¼ cup white sugar
¼ cup shortening
1 teaspoon salt
1 (.25 ounce) package rapid rise yeast
½ cup warm water (120 to 130 degrees F/50 degrees C)
½ cup warm milk
1 egg
2 tablespoons butter, melted

Steps:

  • In a large bowl, stir together 2 cups flour, sugar, shortening, salt and yeast. Add water, milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add the remaining flour, 1/4 cup at a time, until the dough comes together.
  • Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled, about 1 hour. Dough is ready if indention remains when touched.
  • Turn dough out onto a lightly floured surface and divide in half; cut each half into 24 pieces. Form the pieces into rounds. Place the rolls close together in two lightly greased 9 inch round cake pans. Brush with melted butter. Cover and let rise in warm place about 30 minutes or until doubled. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 12 to 18 minutes, until golden brown.

Nutrition Facts : Calories 119.1 calories, Carbohydrate 18 g, Cholesterol 10.7 mg, Fat 3.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 109.4 mg, Sugar 2.4 g

CORNMEAL ROLLS



Cornmeal Rolls image

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

1 1/4 cups milk
4 teaspoons salt
1/2 cup yellow cornmeal, plus more for sprinkling
1 package active dry yeast
1/4 cup warm water, 100 degrees to 110 degrees
2 tablespoons dark-brown sugar
3 large eggs, lightly beaten
3 1/2 to 4 1/2 cups all-purpose flour, plus more for dusting
Olive oil, for bowl and plastic wrap

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.

GRANDMA PEGGY'S CORNMEAL ROLLS



Grandma Peggy's Cornmeal Rolls image

Provided by Food Network

Time 57m

Yield 5 to 6 dozen rolls

Number Of Ingredients 10

2 cups milk
1/2 cup cornmeal
1/2 cup butter or margarine
1/2 cup sugar
2 teaspoons salt
1/2 cup water
2 teaspoons quick-rise yeast
1/2 cup warm water
2 eggs, well-beaten
3 to 5 cups flour, as needed

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.

FAVORITE CORNMEAL PAN ROLLS



Favorite Cornmeal Pan Rolls image

After I moved away from home, I realized I had better learn to cook if I wanted to enjoy wonderful meals like Mom used to make! Now my mom has me make these rolls every holiday. They're terrific topped with butter of jam.

Provided by Taste of Home

Time 50m

Yield 15 rolls.

Number Of Ingredients 10

1-2/3 cups milk
2/3 cup cornmeal
2/3 cup sugar
1/2 cup butter, cubed
1 teaspoon salt
4 teaspoons active dry yeast
1/4 cup warm water (110° to 115°)
2 eggs
1 cup whole wheat flour
3 cups all-purpose flour

Steps:

  • In a saucepan, bring milk to a simmer. Gradually whisk in cornmeal; simmer for 3-4 minutes or until thickened. Stir in the sugar, butter and salt. Remove from the heat; cool to 110°-115°., In a bowl, dissolve yeast in warm water. Add cornmeal mixture, eggs and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each piece into a roll. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 260 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 243mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

WHEAT AND CORNMEAL CHEESE ROLLS



Wheat and Cornmeal Cheese Rolls image

Provided by Florence Fabricant

Categories     side dish

Time 1h30m

Yield 12 rolls

Number Of Ingredients 10

1 1/2 cups milk
1/3 cup stone-ground cornmeal
1 1/2 teaspoons salt
1 packet active dry yeast
1/4 cup maple syrup
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
3 tablespoons melted unsalted butter
6 ounces mild Cheddar cheese, shredded, or 8 ounces soft fresh goat cheese
2 teaspoons minced sage leaves

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

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