Sesame Raised Cornmeal Muffins
photo by PaulaG
- Ready In:
- 2hrs 15mins
- 1 (1/4 ounce) package dry yeast
- 1⁄4 cup warm water
- 1 cup cornmeal
- 1⁄2 cup sugar
- 1 tablespoon salt
- 1⁄2 cup butter
- 2 cups scalded milk
- 4 cups sifted flour
- 2 eggs, beaten
- 1⁄4 cup sesame seeds
- 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.
Questions & Replies
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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!!
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