Cornmeal Molasses Skillet Rolls
Delightfully rustic and full of comforting flavors, these Cornmeal Molasses Skillet Rolls are a must-try for bread enthusiasts and home bakers alike. Made with a rich blend of creamy whole milk, hearty cornmeal, and robust molasses, these rolls offer a unique balance of sweetness and earthiness. The dough is kneaded to perfection and baked in a cast-iron skillet for a beautiful golden crust and tender, fluffy interior. Brushed with melted butter straight from the oven, these rolls are irresistibly soft and aromatic. Perfect as a side for soups, stews, or Sunday roasts, they’re also versatile enough to shine at holiday feasts or dinner parties. With just 20 minutes of prep and straightforward ingredients, this recipe is an approachable way to elevate your bread game. Elegant, rustic, and full of flavor, these skillet rolls will become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Whole milk
- 1 cup Cornmeal
- 4 tablespoons Unsalted butter
- 3 tablespoons Molasses
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water
- 3 cups All-purpose flour
- 1 Egg
- 2 tablespoons Additional melted butter (for brushing)
Instructions
In a medium saucepan, heat the milk over medium heat until warm but not boiling. Stir in the cornmeal, whisking constantly to avoid lumps. Cook for 2–3 minutes until thickened slightly.
Remove the saucepan from heat and stir in the butter, molasses, granulated sugar, and salt. Allow the mixture to cool to lukewarm temperature.
In a small bowl, dissolve the yeast in warm water. Let it sit for 5–10 minutes until it becomes frothy.
In a large mixing bowl, combine the lukewarm cornmeal mixture, the yeast mixture, and the egg. Mix until well combined.
Gradually add the flour, one cup at a time, mixing until a soft dough forms. Turn the dough out onto a floured surface and knead for 6–8 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch the dough down and divide it into 12 equal portions. Shape each portion into a roll and arrange them in a greased cast-iron skillet or baking pan.
Cover the skillet with a towel and let the rolls rise again for 30–40 minutes, until puffy.
Preheat your oven to 375°F (190°C).
Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
Immediately brush the tops of the rolls with melted butter. Allow to cool slightly before serving.
Nutrition Facts
Calories |
3193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 517.8 g | 188% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 83.6 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 519 mg | 40% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2136 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
