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    You are in: Home / Recipes / Yeast Corn Rolls Recipe
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    Yeast Corn Rolls

    Yeast Corn Rolls. Photo by Bonnie G #2

    1/4 Photos of Yeast Corn Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    2 hrs

    20 mins

    Sharon123's Note:

    A nice side to Zucchini-Cheese Puff, this recipe came from Cook Now, Serve Later cookbook. Prep time includes rising time.

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    Ingredients:

    Yield:

    rolls

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Stir in enough flour (start with about 2 cups) to make a soft dough.
    4. 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. 5
      Add more flour as needed to keep the dough from sticking.
    6. 6
      *At this point the dough can be stored.
    7. 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. 8
      Refrigerate for up to 3 days.
    9. 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. 10
      Punch the dough down and roll it out 1/2 inch thick on a lightly floured surface.
    11. 11
      Cut into eighteen 3-inch rounds and set 2 inches apart on lightly greased baking sheets.
    12. 12
      Cover with dry towels and let rise until almost doubled in bulk, 35 to 45 minutes.
    13. 13
      Meanwhile, preheat the oven to 375°F.
    14. 14
      Sprinkle the rolls lightly with the remaining 2 tbsp of cornmeal and bake until golden brown, 17 to 20 minutes.
    15. 15
      Makes 18 roll.
    16. 16
      •Serving later:.
    17. 17
      Let the dough sit at room temperature for 2 to 2 1/2 hours.
    18. 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.

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    • on March 14, 2012

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2012

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2010

      55

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

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Yeast Corn Rolls

    Serving Size: 1 (959 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 130.9
     
    Calories from Fat 18
    14%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 10.8 mg
    3%
    Sodium 165.0 mg
    6%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 1.1 g
    4%
    Sugars 3.7 g
    15%
    Protein 3.6 g
    7%

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