Recipe by Kim D.
I serve these rolls with spaghetti and meatballs, to give us a change from the usual garlic bread. However, they would be good with other main entrees as well. (Prep time includes letting the dough rise)
Top Review by ~Dragonflyjoy~
These were very good and very different. The crunch that that the cornmeal gives is great. The whole family enjoyed these. The only thing that I changed was throwing in a bit of garlic. I had enough left over that I froze them and will be having the rest later in the week. Thanks for a real keeper.
- 2 packages active dry yeast (1/4 ounce each)
- 1⁄2 cup water (110F to 115F)
- 1 cup warm milk (110F to 115F)
- 1⁄2 cup grated parmesan cheese
- 1⁄3 cup butter, melted
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 cup cornmeal
- 2 eggs
- 4 1⁄2-5 cups all-purpose flour
- 1⁄4 cup butter, melted
- 1⁄4 cup grated parmesan cheese
Directions See How It's Made
- In a large mixing bowl, dissolve yeast in water.
- Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well.
- Add 3 cups of flour and beat until smooth.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured board; kneed until smooth and elastic, about 6 to 8 minutes.
- Place in a bowl coated with olive oil, turning once to coat tops.
- Cover and let rise in a warm place until doubled in size, about one hour.
- Punch down dough.
- Shape into 24 oval loafs.
- Place the rolls on a baking sheet and brush the tops of each roll with melted butter.
- Sprinkle the rolls with grated Parmesan cheese.
- Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 375 degrees F.
- Bake for 20-25 minutes or until golden brown.
- Remove from baking sheet and cool on wire racks.