Yeast Corn Rolls

Submitted by Sharon123

"A nice side to Recipe #101079, this recipe came from Cook Now, Serve Later cookbook. Prep time includes rising time."

 

• Ready In: 2hrs 20mins
• Ingredients: 11
• Yields: 18 rolls

ingredients

• 1 (1/4 ounce) envelope active dry yeast
• 1⁄4 cup lukewarm water
• 1⁄4 cup sugar, plus
• 1 teaspoon sugar
• 1⁄4 cup margarine, melted and cooled
• 1 cup buttermilk or 1 cup milk
• 1 egg
• 1 teaspoon salt
• 3⁄4 cup cornmeal, plus
• 2 tablespoons cornmeal
• 3 cups flour

directions

1. In a large bowl, an electric mixer fitted with a dough hook, or a food processor, combine the yeast, water, and 1 teaspoons of the sugar and let stand until bubbly, about 5 minutes.
2. Stir in the remaining 1/4 cup of sugar, the butter, buttermilk, egg, salt, and 3/4 cup of the cornmeal; blend well.
3. Stir in enough flour (start with about 2 cups) to make a soft dough.
4. On a lightly floured board or in the mixer or food processor, knead the dough until smooth and elastic, 7 to 10 minutes by hand, 5 minutes in a mixer, or 40 seconds in the food processor.
5. Add more flour as needed to keep the dough from sticking.
6. *At this point the dough can be stored.
7. Place in a 1-gallon food storage bag, push out all of the air, and secure with a twist tie, leaving room at the end for expansion.
8. Refrigerate for up to 3 days.
9. Transfer to a large, lightly greased bowl, turn to coat with the grease, rise in a warm, draft-free place until doubled in bulk-about 1 hour.
10. Punch the dough down and roll it out 1/2 inch thick on a lightly floured surface.
11. Cut into eighteen 3-inch rounds and set 2 inches apart on lightly greased baking sheets.
12. Cover with dry towels and let rise until almost doubled in bulk, 35 to 45 minutes.
13. Meanwhile, preheat the oven to 375°F.
14. Sprinkle the rolls lightly with the remaining 2 tbsp of cornmeal and bake until golden brown, 17 to 20 minutes.
15. Makes 18 roll.

16. •Serving later:

17. Let the dough sit at room temperature for 2 to 2 1/2 hours.
18. Knead a few turns on a lightly floured board, then proceed starting with punching down the dough and rolling 1/2 inch thick on a lightly floured surface.

Reviews

[Bonnie G #2]

Made chile for dinner on this cold snowy day in March and DH wanted cornbread, I on the other hand wanted a yeast bread so found this and it seemed a good compromise - and when I saw it was Sharon's then I KNEW it'd be good. Followed another reviewer and put it all in my bread machine for easy prep, did add 1 tablespoon of honey just for the added sweetness that we like in our cornbread and it turned out great. Sorry the photo isn't as pretty as yours but the taste was all over it. Not quite the heavy corn bread taste, but a light corn flavor in the background of a light yeast bread. So good we are having left overs tonight so won't be much to freeze to see how that would do, thanks so much for posting another great recipe.

 

[ellie_]

Very good. I tagged these in RMR to used up pantry items (cornmeal) - so I used mostly white cornmeal but had to add some blue cornmeal to make up the amount -- very good. i also used butter instead of margarine. These are great rolls to freeze also. Thanks for sharing!

 

[emily hauer]

Very good rolls! I used whole wheat flour and wheat gluten for the regular flour. Instead of margarine I used butter. Will make again.

 

[TXOLDHAM]

If I could give these more than 5 stars I would! Made up in the dough cycle of my bread maker, rolled out half (I refrigerated the other half) and using a 3" biscuit cutter had 9 of these delicious rolls. We served them with White Chicken Chili. I am moving this one to my "Tried & True" folder. I did use dried buttermilk powder with 1 cup of water instead of regular buttermilk or milk.

 

[patti k.]

Ooh, these are good Sharon! I made them large to serve as buns for Recipe #230740, but they were good enough to eat all by themselves (I know because that's how I ate them!) I will make these again. Thanks for sharing.