Yeasted Cornmeal Rolls Recipes

CORNMEAL PAN ROLLS

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.

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.

YEASTED CORNMEAL ROLLS

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.

CORNMEAL DINNER ROLLS

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.

CORNMEAL ROLLS

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

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.