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.
CORNMEAL PAN ROLLS
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
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.
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.
CORNMEAL ROLLS
These rolls pair nicely with a hearty soup or stew. Great for OAM baking, as these rolls freeze beautifully.
Provided by TGirl
Categories Yeast Breads
Time 2h18m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan, combine 1 3/4 Cup warm water, cornmeal, sugar, oil, and salt.
- Cook and stir over medium heat until mixture boils, about 10 minutes.
- Cool at room temperature to 120 degrees.
- Place in mixing bowl.
- Dissolve yeast in remaining warm water and add to cornmeal mixture.
- Add eggs and mix well.
- Add flour (may need additional) to make a soft dough.
- Turn onto floured board, knead until smooth and elastic, about 6-8 minutes.
- Place in greased bowl, cover, and let rise for 45-60 minutes until doubled in size.
- Punch dough down.
- Shape into 24 balls.
- Place on greased (or parchment lined) baking sheet.
- Brush with melted butter and sprinkle with additional cornmeal.
- Let dough balls rise, uncovered, for 30 minutes.
- Bake at 375 degrees for 18-20 minutes or until golden brown.
- Remove from baking sheet and serve warm.
- Freeze any leftover rolls in an airtight container or freezer bag.
- To reheat, place frozen rolls in toaster oven at 300 degrees until warmed through, about 5-8 minutes.
60 MINUTE DINNER ROLLS
These are some of the best dinner rolls I've made! The recipe came from a cookbook that my hometown puts out called High Altitude Country Kitched Vol.1 Oct.1995 thru July 1999. This recipe can give you homemade rolls in just 60 minutes!!! What could be better than freshly baked hot rolls to compliment a dinner?! These are wonderful hot right out of the oven or cold the next day for sandwiches! Hope you enjoy them as much as I do!
Provided by cookin kayte
Categories Yeast Breads
Time 1h
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved dry yeast. Set aside.
- In a saucepan, combine milk, water and margarine or butter.
- Heat over low heat until liquids are very warm (120 to 130 degrees F). (Margarine does not need to melt).
- Gradually add warm milk mixture to the dry ingredients.
- Beat at medium speed for 2 minutes, scraping bowl occasionally. (I use my KitchenAid Mixer).
- Add 1/2 cup flour and beat at high speed for 2 minutes, scraping bowl occasionally.
- Stir in enough additional flour to make a soft dough.
- Turn dough out onto lightly floured board; knead until smooth and elastic, about 5 minutes.
- Place in a greased bowl, turning to grease the top.
- Cover and place the bowl over a pan of water that is about 98 degrees.
- Let rise for 15 minutes.
- Punch dough down and turn out on a lightly floured board.
- Shape into rolls and place them on a well grease pan.
- Cover and let rise in a warm, draft-free place for about 15 minutes or until almost doubled in bulk.
- Bake at 425 degrees F for about 12 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
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