Buttery Fluffy Cornmeal Dinner Rolls
User Reviews
4.7
Buttery Fluffy Cornmeal Dinner Rolls
Description
Buttery Fluffy Cornmeal Dinner Rolls are made by first scalding milk and cooking in cornmeal until thickened, adding a creamy base to the dough. Yeast, butter, sugar, eggs, and flour are then combined to form a soft dough which is kneaded and allowed to rise until doubled in size. The dough is shaped into 24 evenly portioned balls placed on a baking sheet and baked until golden brown.
The cornmeal provides a pleasant texture and subtle corn taste throughout the rolls. Butter and sugar add richness and mild sweetness, while eggs contribute to the tender crumb. These rolls have a delicate crust and soft interior suitable for accompanying meals or serving with butter.
Using instant yeast simplifies preparation, but active dry yeast can be substituted by proofing it first with warm water and sugar. Also, partial substitution of white whole wheat flour is possible for a nuttier flavor, though longer kneading is advised. Measuring flour by feel rather than strict volume helps achieve the perfect dough consistency.
Ingredients
- 2 cups milk 1%, 2% or whole
- ⅔ cup cornmeal yellow
- 1 ½ tablespoons instant yeast
- ½ cup butter salted
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 3 egg large
- 5 ½ - 6 cups all-purpose flour see note
Instructions
- In a medium saucepan set over medium heat, warm the milk to just below a simmer; tiny bubbles will appear around the edges (this is called scalding milk). Add the cornmeal and cook and stir constantly until the mixture is thickened and bubbling. It should be the consistency of porridge before taking off the heat.
- Pour the cornmeal mixture into the bowl of a stand mixer fitted with the dough hook or a large bowl (if mixing by hand) and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix.
- Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 2-3 minutes.
- Transfer the dough to a greased bowl and cover with lightly greased plastic wrap; let rise until doubled.
- Portion the dough into 24 equal pieces (about 2.75 to 3 ounces each) and roll into a taut ball on the counter. Place each roll on a large, rimmed baking sheet lined with parchment paper, spacing about an inch apart to allow for rising (on a 11X17-inch rimmed baking sheet, I fit 24 rolls on the sheet - four across, six down). Cover lightly with greased plastic wrap. Let the rolls rise until doubled.
- Bake at 375 degrees for 14-17 minutes, until lightly browned and baked through. Remove from the oven and brush with butter while still warm.
Notes
- If using active dry yeast instead of instant, dissolve it in warm water with sugar and let it foam before adding to the dough.
- Replacing up to half the flour with white whole wheat flour can add flavor, but increase kneading time by a few minutes.
- Flour quantities may vary; judge dough consistency by texture rather than exact measured amounts to achieve a soft, workable dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Roll | |
| Calories | 183kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 148mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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