Total Time
1hr 45mins
Prep 1 hr 30 mins
Cook 15 mins

The recipe came in my TOH magazine today! I made them for dinner tonight as "practice" for thanksgiving. They are a keeper! Thanks Vivan Eccles, for putting it in the magazine! It will be grate on THanksgiving but also really nice with home made soups and stews. Prep time includes rising time.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, combine the flour, cornmeal, sugar, yeast and salt.
  2. In a saucepan, heat water and 2 T. water butter to 120-130 degrees. Add to dry ingredients; beat until moisteened.
  3. Add egg; beat on medium speed for 3 minutes.
  4. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased blowl, turning once to grease top.
  5. Cover and let rise in a warm place until doubled. About and hour.
  6. Punch down. Turn onto lightly floured surface; divide dough into 18 pieces. Shape each piece into a ball.
  7. Place in greased 13x9x2 in baking pan or 2 round 9 inch baking pans. COver and let rise in a warm place until doubled, about 30 minutes.
  8. Bake at 400 degrees for 15-20 minutes or until goldend brown. Melt remaining butter; brush over rolls. Invert onto wire racks.

Reviews

(3)
Most Helpful

We loved these tasty rolls! We had them with a big bowl of white chicken chili and these were a great addition to our dinner!

Mama Smurff August 13, 2009

I made these today, I was in a hurry and I ended up just throwing the whole lot into the ABM and hoping for the best. They came out fine, the dough was sticky, but I just added a bit of extra flour and it was workable. These rolls are quite light and fluffy, and were a nice addition to the meal. Thanks for sharing :) —

BowerBird February 04, 2006

I've made these several times since seeing the recipe in ToH. They are easy and yummy. My son hates cornbread but will eat these because they're so tasty and fluffy.

appleydapply January 15, 2006

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