Prep 20 mins
Cook 1 hr
Any bread recipe that doesn't require a lot of kneading always catches my eye. Preparation time is cut because these rolls only need to rise once before baking.
- 1 cup boiling water
- 1⁄2 cup cornmeal
- 1⁄4 cup mild-flavored molasses
- 3 tablespoons butter
- 1 teaspoon salt
- 1 egg
- 1⁄4 cup warm water
- 1 (1/4 ounce) package active dry yeast
- 3 cups all-purpose flour
- 1 tablespoon butter, melted
- Place boiling water in small bowl. Slowly add cornmeal, stirring constantly, until well mixed. Add molasses, 3 tablespoons butter and salt. Stir until butter is melted. Stir in egg; mix well. Set aside.
- Combine warm water and yeast in another small bowl. Stir until yeast is dissolved.
- Place flour in large bowl. Add cornmeal and yeast mixtures; stir until soft dough forms. Turn dough onto well-floured surface. Knead with well-floured hands until ball forms (1 to 2 minutes). (Dough will be sticky.) Cut dough into 16 pieces with sharp knife.
- Shape each piece of dough into ball with well-floured hands. Place balls into well greased 10-inch cast iron skillet or 9-inch round baking pan. Cover; let rise in warm place until double in size (30 to 45 minutes).
- Heat oven to 375Â°F.
- Bake rolls for 30 to 35 minutes or until golden brown and rolls sound hollow when tapped. Remove from pan; cool on wire rack. Brush with 1 tablespoon melted butter. Serve warm.
Delicious! I love that these only require a short rising time. I mixed in 2 1/2 cups of flour into the mixture and then sprinkled the remaining 1/2 cup of flour onto my wax paper for kneading. I did not have a problem with dough sticking. These do rise more in the oven. I will be making these again and again.
These were excellent and easy if you are a beginning baker.
These were a hit with my family tonight with beef stew. I thought they would rise more, but I think it was just because of the angle of the picture. Looking at it again now, I can see that mine were smaller, as I made the 16 called for in the recipe, as opposed to the 12 in the picture. They did rise to fill my 10 inch cast-iron skillet. I loved the texture of these, with the slight crunch of the cornmeal, and the molasses was just right. You could taste it, but it wasn't overpowering or too sweet. Thanks for a great recipe!