Cornmeal Rolls
Soft, golden, and slightly sweet, these cornmeal rolls are the perfect blend of hearty texture and comforting flavor! Made with a combination of cornmeal and all-purpose flour, these homemade rolls have a subtle nutty undertone and a tender crumb that pairs beautifully with any meal. The dough is enriched with a touch of butter and milk, creating a rich and satisfying bite, while a hint of sugar and yeast give them their irresistible fluffiness. These easy-to-make rolls require just a bit of kneading and rising time, making them an ideal bake for both beginners and seasoned bakers. Serve them warm with a pat of butter, alongside soups, stews, or as an accompaniment to a holiday feast. Perfectly golden and slightly crispy on the outside, these cornmeal rolls are guaranteed to become a crowd-pleasing favorite!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup Warm water
- 2 tablespoons Granulated sugar
- 1 packet Active dry yeast
- 1.25 cups Cornmeal
- 2 cups All-purpose flour
- 0.5 cup Milk
- 3 tablespoons Unsalted butter
- 1 teaspoon Salt
- 1 large Egg
- 1 tablespoon Vegetable oil or melted butter
Instructions
In a small bowl, combine warm water (about 110°F/43°C) and sugar. Stir to dissolve the sugar, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy.
In a medium saucepan, combine milk, butter, and salt. Heat over low-medium heat until the butter is melted and the mixture is warm but not hot. Remove from heat and let cool slightly.
In a large mixing bowl, combine 1 cup of cornmeal and 1 cup of all-purpose flour. Add the yeast mixture and the milk-butter mixture. Stir until well combined.
Beat the egg lightly in a small bowl, then stir it into the dough mixture.
Gradually add the remaining cornmeal and flour, about 1/4 cup at a time, stirring until a soft dough forms. The dough should be slightly sticky but manageable.
Transfer the dough onto a lightly floured surface. Knead for about 5-7 minutes, adding a little flour as needed to prevent sticking, until the dough is smooth and elastic.
Place the dough into a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the risen dough and turn it out onto a floured surface. Divide it into 12 equal pieces and shape each piece into a ball.
Arrange the dough balls on a lightly greased or parchment-lined baking sheet, spacing them a bit apart. Cover and let them rise for another 30-40 minutes, or until puffy.
Preheat your oven to 375°F (190°C). Brush the tops of the rolls with vegetable oil or melted butter for a golden crust.
Bake the rolls for 20-25 minutes, or until golden brown and cooked through. They should sound hollow when tapped on the bottom.
Remove the rolls from the oven and allow them to cool slightly on a wire rack before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 77 mg | 2% | |
*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.
