Cornmeal Rolls Recipes

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CORNMEAL ROLLS



Cornmeal Rolls image

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

2-1/4 cups warm water (110° to 115°), divided
1/3 cup cornmeal
1/4 cups sugar
3 tablespoons canola oil
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
2 large eggs, room temperature
5 to 5-1/2 cups all-purpose flour
Melted butter
Additional cornmeal

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 :

CORNMEAL DINNER ROLLS



Cornmeal Dinner Rolls image

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

2 cups whole milk
1/2 cup sugar
1/2 cup butter, cubed
1/3 cup cornmeal
1-1/4 teaspoons salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 large eggs
4-3/4 to 5-3/4 cups all-purpose flour
TOPPING:
2 tablespoons butter, melted
1 tablespoon cornmeal

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.

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.

CORNMEAL MOLASSES SKILLET ROLLS



Cornmeal Molasses Skillet Rolls image

Any bread recipe that doesn't require a lot of kneading always catches my eye. Preparation time is cut because these rolls only need to rise once before baking.

Provided by SusieQusie

Categories     Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup boiling water
1/2 cup cornmeal
1/4 cup mild-flavored molasses
3 tablespoons butter
1 teaspoon salt
1 egg
1/4 cup warm water
1 (1/4 ounce) package active dry yeast
3 cups all-purpose flour
1 tablespoon butter, melted

Steps:

  • Place boiling water in small bowl. Slowly add cornmeal, stirring constantly, until well mixed. Add molasses, 3 tablespoons butter and salt. Stir until butter is melted. Stir in egg; mix well. Set aside.
  • Combine warm water and yeast in another small bowl. Stir until yeast is dissolved.
  • Place flour in large bowl. Add cornmeal and yeast mixtures; stir until soft dough forms. Turn dough onto well-floured surface. Knead with well-floured hands until ball forms (1 to 2 minutes). (Dough will be sticky.) Cut dough into 16 pieces with sharp knife.
  • Shape each piece of dough into ball with well-floured hands. Place balls into well greased 10-inch cast iron skillet or 9-inch round baking pan. Cover; let rise in warm place until double in size (30 to 45 minutes).
  • Heat oven to 375°F.
  • Bake rolls for 30 to 35 minutes or until golden brown and rolls sound hollow when tapped. Remove from pan; cool on wire rack. Brush with 1 tablespoon melted butter. Serve warm.

Nutrition Facts : Calories 145.8, Fat 3.6, SaturatedFat 2, Cholesterol 19.3, Sodium 179.7, Carbohydrate 25, Fiber 1, Sugar 3, Protein 3.3

CORNMEAL ROLLS



Cornmeal Rolls image

Categories     Bread     Side     Bake     Cornmeal     Fall     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 rolls

Number Of Ingredients 8

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
a pinch of sugar
1 1/4 cups lukewarm water
1 cup yellow cornmeal
about 2 3/4 cups all-purpose flour
2 teaspoons coarse salt plus additional for sprinkling
1 large egg, beaten lightly
caraway seeds for sprinkling

Steps:

  • In the bowl of an electric mixer proof the yeast with the sugar in 1/4 cup of the water for 10 minutes, or until the mixture is foamy. Beat in the remaining 1 cup water, the cornmeal, 2 1/4 cups of the flour, and 2 teaspoons of the salt and with dough hook knead the dough for 5 minutes. Knead in enough of the remaining 1/2 cup flour so that the dough pulls away from the side of the bowl but remains sticky. Turn the dough out into a large bowl, dust it with flour, and let it rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. Punch down the dough. The dough may be made up to this point 1 day in advance and kept covered and chilled. Let the dough rise again, covered, in a warm place for 1 1/2 hours (longer if the dough was chilled), or until it is double in bulk.
  • Punch down the dough, knead it lightly on a lightly floured surface, and divide it into 16 pieces. Working with 1 piece of dough at a time, keeping the other pieces covered, form the dough into different shapes such as knots and wreaths. (To form wreaths, shape the dough into rings and with scissor snip the out edges at intervals.) Arrange the rolls as they are formed on a greased baking sheet. (Use a black-steel baking sheet for crustier rolls.) Let the rolls rise, uncovered, in a warm place for 30 minutes, or until they are almost double in bulk, brush them lightly with the egg, and sprinkle them with the seeds and the additional salt. Bake the rolls in the upper third of a preheated 450°F. oven for 10 to 12 minutes, or until they are golden brown. Serve the rolls warm.

CORNMEAL YEAST ROLLS



Cornmeal Yeast Rolls image

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

2/3 cup milk
1 1/2 cups regular cornmeal
1 cup boiling water
1 (1/4 ounce) dry yeast
1/2 cup warm water, 105-115 degrees
1/2 cup butter, melted
1/3 cup sugar
2 egg yolks, slightly beaten
2 teaspoons salt
4 -5 cups all-purpose flour

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

YEASTED CORNMEAL ROLLS



Yeasted Cornmeal Rolls image

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

1 1/2 cups whole milk
3 tablespoons unsalted butter, plus more for brushing
4 teaspoons kosher salt
1/2 cup stone-ground cornmeal, plus more for dusting
1 package (1/4 ounce) active dry yeast
3 tablespoons sugar
3 large eggs
3 1/2 to 4 cups unbleached all-purpose flour, plus more for dusting
Flaky salt, such as Maldon, for sprinkling

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.

CORN YEAST ROLLS



Corn Yeast Rolls image

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

⅔ cup milk
2 tablespoons vegetable oil
2 tablespoons margarine, melted
1 egg
½ cup cornmeal
1 teaspoon salt
2 tablespoons white sugar
3 cups all-purpose flour
1 tablespoon active dry yeast

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

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