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 ROLLS
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
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 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.
CORNMEAL ROLLS WITH HONEY BUTTER
These rolls are as fluffy as can be and so tasty with a touch of sweetened butter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 dozen
Number Of Ingredients 13
Steps:
- With a wooden spoon, stir warm milk, warm water, and sugar in the bowl of an electric mixer. Sprinkle yeast on top; let stand until foamy, about 10 minutes.
- Fit mixer with the dough hook. Add 3 egg yolks, the salt, butter, cornmeal, and flour to yeast mixture. Mix on low speed. Raise speed to medium; mix until dough is tacky but doesn't stick to fingers, 6 to 8 minutes. Transfer to a large oiled bowl, and loosely cover with plastic wrap.
- Let dough rise in a warm spot until doubled in bulk, about 30 minutes.
- Preheat oven to 400 degrees. Butter 12 cups of a standard muffin tin. On a lightly floured work surface, divide dough into 12 equal pieces. Roll into balls; transfer to tin. Loosely cover with plastic wrap. Let dough rise until doubled in bulk, about 20 minutes.
- Whisk together remaining yolk and tablespoon milk; brush over dough. Bake until just golden, 15 to 20 minutes.
- Meanwhile, make honey butter: Put butter in the bowl of an electric mixer fitted with the paddle; mix on medium-high speed until smooth. On low speed, add honey in a slow, steady stream. Mix in salt. Serve with muffins.
HOMEMADE CORN MUFFINS WITH HONEY BUTTER
I turn classic corn bread muffins into something special by serving them with a honey butter. They're gone in a flash! -Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Time 40m
Yield 16 muffins (1/3 cup honey butter).
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Beat butter and honey until blended; serve with warm muffins.
Nutrition Facts : Calories 198 calories, Fat 7g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 285mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
CORNMEAL PARKER HOUSE ROLLS
My mom deserves the credit for making this recipe a family tradition. These sweet tender rolls have been on every holiday table at her house for as long as I can remember. -Lisa D. Brenner, Harrisburg, Nebraska
Provided by Taste of Home
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir for 5-10 minutes or until thickened. Cool to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. 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; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with melted butter. , Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks. If desired, serve with olive oil and balsamic vinegar.
Nutrition Facts : Calories 137 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 122mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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