Another of our favorite bread recipes! I hadn’t made cornmeal rolls for quite a while. We were at a friend’s house a while back and she served them. My son loved them and wanted to make them.
I found my recipe and we made cornmeal rolls! They didn’t last very long. They are really soft and yummy!
They are fun to make, too. They do take a bit of thinking ahead. {Something I don’t often excel in.} They require making a cooked cornmeal mixture and then it needs to cool. I like to make it first thing in the morning, let it cool while I go about other morning tasks and then come back later to finish the stirring up!
I planned to post them earlier, but our late spring/early summer plans had a lot of changing while I was out with back pain!
Ingredients
- 1/3 cup cornmeal
- 1/2 cup sugar
- 2 tsp. salt
- 1/2 cup butter or coconut oil
- 2 cups milk
- 1 pkg active dry yeast
- 1/4 cup warm water
- 2 eggs
- 4 cups flour
- melted butter for brushing tops
- cornmeal for dusting tops
Instructions
Cook cornmeal, sugar, salt, butter and milk in a saucepan until it is thickened. {Like cooked cereal}
Cool to lukewarm.
Dissolve yeast in water.
Add cooked cornmeal mixture to yeast.
Stir in eggs, mixing well.
Add flour to form soft dough.
Knead well.
Place in greased bowl, turning to coat. Cover and let rise till doubled.
Punch down dough and roll out on a floured surface to 1 inch thickness. Cut with a biscuit cutter. Place on greased cookie sheet.
Brush with melted butter and dust with cornmeal.
Let rise till double. Bake at 375 for 15 minutes.
Notes
Dough can be kept in refrigerator for several days.
Rolls freeze well!
The first time I ever made these rolls was at my cousin’s house where I was working as a mother’s helper. I’ve loved them ever since. They definitely earn there place here on my blog with all of the other favorite recipes I’ve posted! They are stiff competition for butterhorns! 🙂
These look glorious! I’m going to have to make them soon! 🙂
They are pretty awesome! And they are fun to make!