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.
TASTY BUNS
Excellent yeast buns that can be used for hamburgers or just plain dinner rolls. They don't take long to make and have never failed for me!
Provided by Charlene Kaunert
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
- Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
- Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
- Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 45.3 g, Cholesterol 1.6 mg, Fat 10.1 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 204.2 mg, Sugar 5.3 g
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 BUNS
Use these buns to make our Smoked Pulled-Pork Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 1 dozen
Number Of Ingredients 10
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine warm milk, water, and sugar. Sprinkle yeast on top. Let stand until foamy, about 10 minutes. Add 3 egg yolks, salt, butter, cornmeal, and flour; mix on low speed for 2 minutes. Change to dough hook attachment; beat until dough is smooth, soft, and does not stick to your fingers when squeezed, about 5 minutes.
- Transfer dough to a clean surface. Knead into a ball; place in a bowl brushed with oil. Cover securely with plastic wrap; let stand in a warm place until dough has doubled in size, about 45 minutes. Preheat the oven to 400 degrees. Line a baking sheet with parchment.
- Punch back the dough, and divide into 12 balls (2 1/4 ounces each). On a clean surface, using the palm of your hand, roll dough gently, pressing down while rolling to shape into a 2 1/4-inch-diameter ball. Place on prepared baking sheet. Repeat rolling until all the dough is used. Loosely cover with oiled plastic wrap. Let stand in a warm place to rise for 10 minutes.
- In a small bowl, combine remaining egg yolk and the remaining tablespoon milk. Brush tops of rolls with egg wash. Sprinkle rolls with cornmeal. Bake until deep golden brown, rotating pan once during baking, about 15 minutes. Remove from oven, and transfer to a wire rack to cool.
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 MOLASSES SKILLET ROLLS
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
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 CINNAMON ROLLS
I always loved the aroma of Mom's kitchen, especially when these sweet, tender rolls were in the oven. When I take them to a potluck, people always snitch before serving time.
Provided by Taste of Home
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 21
Steps:
- In a large saucepan, combine milk and cornmeal. Bring to a boil over medium heat, stirring constantly. Add the sugar, butter and salt; cool to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add the eggs, cornmeal mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form 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 1 hour. , Meanwhile, place raisins in a saucepan and cover with water. Bring to a boil; remove from heat. Cover and let stand for 15 minutes. Drain; set aside. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon and nutmeg if desired; sprinkle over dough to within 1/2 in. of edges. Sprinkle with raisins. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until golden brown. Cool in pans on wire racks., For frosting, combine the sugar, butter, cream cheese, extract and enough milk to achieve desired consistency. Spread or drizzle over rolls. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 8g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 378mg sodium, Carbohydrate 63g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
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