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.
- 2 1⁄2 cups all-purpose flour
- 1⁄2 cup cornmeal
- 2 tablespoons sugar
- 1 (1/4 ounce) package yeast
- 1 teaspoon salt
- 1 cup water
- 3 tablespoons butter, divided
- 1 egg, beaten
- In a large mixing bowl, combine the flour, cornmeal, sugar, yeast and salt.
- In a saucepan, heat water and 2 T. water butter to 120-130 degrees. Add to dry ingredients; beat until moisteened.
- Add egg; beat on medium speed for 3 minutes.
- Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased blowl, turning once to grease top.
- Cover and let rise in a warm place until doubled. About and hour.
- Punch down. Turn onto lightly floured surface; divide dough into 18 pieces. Shape each piece into a ball.
- 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.
- Bake at 400 degrees for 15-20 minutes or until goldend brown. Melt remaining butter; brush over rolls. Invert onto wire racks.
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!
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 :) —
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.