Recipe by SusieQusie
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.
Top Review by ShaGun
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.
- 236.59 ml boiling water
- 118.29 ml cornmeal
- 59.14 ml mild-flavored molasses
- 44.37 ml butter
- 4.92 ml salt
- 1 egg
- 59.14 ml warm water
- 7.08 g package active dry yeast
- 709.77 ml all-purpose flour
- 14.79 ml butter, melted
Directions See How It's Made
- 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.