These rolls pair nicely with a hearty soup or stew. Great for OAM baking, as these rolls freeze beautifully.
- In saucepan, combine 1 3/4 Cup warm water, cornmeal, sugar, oil, and salt.
- Cook and stir over medium heat until mixture boils, about 10 minutes.
- Cool at room temperature to 120 degrees.
- Place in mixing bowl.
- Dissolve yeast in remaining warm water and add to cornmeal mixture.
- Add eggs and mix well.
- Add flour (may need additional) to make a soft dough.
- Turn onto floured board, knead until smooth and elastic, about 6-8 minutes.
- Place in greased bowl, cover, and let rise for 45-60 minutes until doubled in size.
- Punch dough down.
- Shape into 24 balls.
- Place on greased (or parchment lined) baking sheet.
- Brush with melted butter and sprinkle with additional cornmeal.
- Let dough balls rise, uncovered, for 30 minutes.
- Bake at 375 degrees for 18-20 minutes or until golden brown.
- Remove from baking sheet and serve warm.
- Freeze any leftover rolls in an airtight container or freezer bag.
- To reheat, place frozen rolls in toaster oven at 300 degrees until warmed through, about 5-8 minutes.
These are AMAZING rolls! Not yeasty or gummy, these are lovely white rolls with body. I made the recipe exactly as stated with no problems. The rolls stayed fresh in a sealed container for 4 days (no more left after that!). Absolutely fantastic!!!
This recipe makes outstanding rolls. Just remind me next time not to double the recipe. It wasn't a lot of trouble, but it is a lot of dough. I had to halve the double batch to knead it. Oh, and this does go through the horrible sticky mess stage before you get all the flour kneaded in and achieve bread dough. Even the kneaded dough was a bit sticky, but I didn't want to get it too stiff. On the other hand, the rolls rose amazingly in the oven and are light and delicious. Will definitely use this recipe again. Thank you very much for posting it.