Cornmeal Pan Rolls
Soft, golden, and irresistibly fluffy, these Cornmeal Pan Rolls are a delightful twist on classic dinner rolls, combining the hearty texture of cornmeal with the richness of buttery, homemade bread. Perfectly leavened with yeast and enriched with milk and a touch of sweetness from sugar, these tender rolls boast a unique flavor and slight crunch from the cornmeal base. Crafted with simple pantry staples, they rise beautifully and bake to perfection, offering a warm and comforting addition to any meal. Ideal for casual dinners or holiday feasts, serve these rolls fresh from the oven with a pat of butter or a drizzle of honey for an unforgettable treat. Whether you're seeking a crowd-pleasing side dish or a versatile baking project, these cornmeal rolls deliver comfort and flavor in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup Cornmeal
- 1 cup Water
- 0.5 cup Milk
- 2 tablespoons Unsalted butter
- 3 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water (110°F)
- 3.5 cups All-purpose flour
- 1 large Egg
Instructions
In a medium saucepan, combine the cornmeal and water. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 3-4 minutes). Remove from heat.
Stir in the milk, butter, sugar, and salt into the cornmeal mixture. Set aside to cool to lukewarm.
In a small bowl, dissolve the yeast in warm water (110°F). Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the lukewarm cornmeal mixture, yeast mixture, and the egg. Stir until well blended.
Gradually add the flour, one cup at a time, mixing well after each addition. The dough should come together and be soft but not sticky.
Turn the dough out onto a floured surface and knead for about 6-8 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until it doubles in size.
Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and place them on a greased pan or baking sheet.
Cover the rolls with the towel and let them rise again in a warm place for 30-40 minutes, until almost doubled in size.
Preheat your oven to 375°F (190°C).
Bake the rolls for 18-20 minutes, or until golden brown on top and cooked through.
Remove from the oven and allow the rolls to cool slightly before serving. Serve warm with butter or honey, if desired.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 292 mg | 98% | |
| Sodium | 3726 mg | 162% | |
| Total Carbohydrate | 446.6 g | 162% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 45.1 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 260 mg | 20% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 1002 mg | 21% | |
*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.
