Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / So Soft Cornmeal Rolls Recipe
    Lost? Site Map

    So Soft Cornmeal Rolls

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    3 hrs

    30 mins

    Crazy2day's Note:

    I love bread and these are my most requested rolls. They are a must for Thanksgiving. Nothing makes better left over turkey sandwiches. They take effort and time but are so worth it in my humble opinion. I got this from my ex mother in law who got it from a friend and so on and so on....ha ha. My current mother in law made these and they didn't turn out because she made the mistake of adding more flour "to be bread dough consistency" Big no no. This is an extremely soft dough which is why they are so tender...and good!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 16

    Yield:

    rolls

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan melt shortening.
    2. 2
      Add sugar, salt, and cornmeal to melted shortening.
    3. 3
      Pour in milk and mix until smooth with a wire whisk.
    4. 4
      Cook until thickened. (will resemble porridge).
    5. 5
      Remove from stove and let cool to lukewarm.
    6. 6
      Meanwhile dissolve yeast in 1/4 cup warm water (110-115 degrees)
    7. 7
      When cornmeal mixture is almost lukewarm (I cheat and put it in the fridge saucepan and all on a hot pad) add 2 eggs beaten to the yeast water and mix well.
    8. 8
      Add the egg/yeast mixture to the cornmeal mixture which is still in the saucepan.
    9. 9
      Scrape all into a large mixing bowl and add 4 cups flour mixing after each cup. I do this by hand with a large spoon as it is so sticky you will leave most of it on your beaters using a mixer.
    10. 10
      Cover and put in a warm place to double in size.
    11. 11
      Once doubled, place on a heavily floured surface and gently roll it to cover all dough until manageable and not sticky. Do not knead.
    12. 12
      Now roll about 1" thick. Cut into rolls and place in lightly greased pans. Cover and let raise until double again.
    13. 13
      Bake in a 350 degree oven for 25-30 minutes. Will be lightly golden on top.

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for So Soft Cornmeal Rolls

    Serving Size: 1 (89 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 238.3
     
    Calories from Fat 77
    32%
    Total Fat 8.6 g
    13%
    Saturated Fat 2.8 g
    14%
    Cholesterol 30.7 mg
    10%
    Sodium 316.6 mg
    13%
    Total Carbohydrate 34.6 g
    11%
    Dietary Fiber 1.2 g
    4%
    Sugars 6.4 g
    25%
    Protein 5.4 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites