Prep 2 hrs
Cook 15 mins
This recipe came from and old Southern Living cookbook. Edited to add: Don't be fooled by the name of these muffings...they are actually more of a roll than a muffin.
- Dissolve the yeast in the warm water.
- Place the cornmeal, sugar, salt and butter in a large bowl.
- Add heated milk and stir occasionally, until the butter melts.
- Cool to lukewarm.
- Beat in 1 cup flour and eggs, then add the yeast.
- Beat in the remaining flour.
- Mixture will very stiff.
- Cover and let rise in warm place until doubled (approximately 1 hour).
- Stir down and fill 24 oiled medium muffin cups 3/4 full.
- Cover and let rise in a warm place for about 45 minutes, or until nearly doubled in bulk.
- Sprinkle with sesame seed.
- Bake at 400 degrees F for 15 minutes, or until golden brown.
Way different than I expected (not in a bad way, lol..)...very tasty with soup and the directions were simple to follow.
These are wonderful rolls! They are easy to put together and bake up nice and fluffy. I baked them yesterday and didn't serve them until today. I cut them open, placed a pat of butter inside, wrapped in foil and warmed in the oven until the butter melted. Delicious!
From the title I was expecting more of a cornmeal muffin, but was delighted to end up with fluffly rolls. We loved these! I did reduce the ingredients in half to make fewer rolls. I also used the dough cycle on my bread machine to do the work. The rolls turn out very light & fluffy with a slight hint of the cormneal. You could only really tell it was there from the crusty bottoms. (think pizza crust) They are also the prettiest golden yellow on the inside. My only suggestion would be to brush the tops of the rolls with beaten egg & oil before sprinkling on the sesame seeds to help them adhere better. I served these with Chili Lime Butter #51653. I will definitely make these beauties again. Thanks Jellyqueen!!