CORN YEAST ROLLS
These are my favorite rolls in the whole world. They have the corny taste of a cornmeal muffin, but are a yeast roll that you can serve with a fancy dinner.
Provided by COOKPOT
Categories Bread Bread Machine
Yield 8
Number Of Ingredients 9
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer. Select dough cycle. Start. Add water if needed while the dough is mixing.
- Once cycle is complete, shape dough into 8 to 10 balls. Arrange in a greased 9 inch pie pan. Allow to rise in a warm spot until doubled in size.
- Bake in a preheated 400 degree F (205 degree C) oven for about 45 minutes, or until the rolls begin to brown.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 47.3 g, Cholesterol 24.9 mg, Fat 7.8 g, Fiber 1.9 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 4.4 g
CORNMEAL ROLLS
Golden and buttery, these rolls have cornmeal flavor and a texture that goes perfectly with a hearty bowl of chili. —Carol Forcum, Marion, Illinois
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine 1-3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture comes to a boil, about 9-11 minutes. Cool to 120°-130°. Place in a large bowl. Dissolve yeast in remaining water; add to cornmeal mixture. Add eggs; beat until smooth. Stir in enough flour to make a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45-60 minutes. , Punch dough down. Shape into 24 balls. Place on greased baking sheets; brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes. , Bake at 375° for 18-20 minutes or until golden brown. Immediately remove from pan; serve warm.
Nutrition Facts :
GRANDMA PEGGY'S CORNMEAL ROLLS
Provided by Food Network
Time 57m
Yield 5 to 6 dozen rolls
Number Of Ingredients 10
Steps:
- Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.
DINNER ROLLS
This is the only recipe you'll ever need for Betty's classic from-scratch dinner rolls. Serve them with any meal for a warm, buttery bite.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 15
Number Of Ingredients 9
Steps:
- In large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, the salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
- Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
- Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Roll, Sodium 190 mg, Sugar 4 g, TransFat 0 g
CORN MEAL DINNER ROLLS
I found the original recipe for these rolls on here actually. I LOVE cornmeal anything. So I made them and right away I added extra cornmeal per the submitters suggestion. They were good! Then I changed a couple other things and they were great! :o) They are so good, my family now requests them at most every get together!!! ...
Provided by Wendy Rusch
Categories Other Breads
Number Of Ingredients 10
Steps:
- 1. Combine 3 cups of flour with yeast in a large mixer bowl with paddle attachment. In a small saucepan, heat together milk, cream, sugar, butter and salt until butter is melted and the temp is between 110 and 120 degrees. This happens fairly fast...if you go over the 120, allow to cool until proper temperature. If milk mixture is to hot is will kill your yeast. But not warm enough it won't be able to grow either. I use a candy thermometer to check the temp.
- 2. When milk mixture is the proper temperature. Add to yeast mixture. Mix together well with paddle attachment then add eggs, beat on low for 30 seconds, scraping bowl often. Then on high speed for 3 minutes.
- 3. Then add corn meal to the mixture, mixing on low until combined. When combined, switch to dough hook and on low start to add remaining flour, 1/2 c at a time. Until dough is smooth and pulling away from sides of bowl rounding itself into a ball form. (3-5 min.) See photo, that picture shows the dough in the ball shape that has formed after pulling from the sides of bowl. (you may not need all the flour and some days you may need a little more) Shape into a ball and place in a bowl wiped down with olive oil, flip over to coat both sides, cover with plastic wrap then a towel and set in draft free warm area to rise.
- 4. Once dough as doubled in size (approx 1 hr) Turn dough out onto lightly floured counter top, punch down, cover with towel and let rest 10-15 minutes. Then shape into balls a little larger than a golf ball. (approx 1/4 c or 2-3 oz of dough) Place on sprayed jelly roll pans or cookie sheets about 1" apart, I get 24 on a jelly roll pan. I line my pans with foil then spray or parchment paper. Cover with towel and again place in warm draft free spot. Let rise until doubled in size. (approx 30-45 min)
- 5. Place pans into a preheated oven at 350 for 18-20 min. Until tops are turning a pretty golden brown! (175ish degrees internal temp) Remove from oven and brush with melted butter, if desired. Placing pans on cooling racks for 15 minutes, then remove buns to racks to cool completely.
- 6. IF YOU DO NOT HAVE A MIXER WITH A DOUGH HOOK: After you have mixed in the corn meal add one cup of flour and mix in, then remove from mixer, and stir in as much flour as you can with a wooden spoon. Then turn out onto a floured surface. Kneading in enough remaining flour to make a moderately stiff dough that is smooth and fairly elastic. About 6-8 min. Shape into a ball and place in a bowl wiped down with olive oil, flip over to coat both sides, cover with a towel and set in draft free warm area to rise.
- 7. A HELPFUL HINT ~ I use my large cookie dough scooper (1/4 c size) to make the buns. That's the easiest way I've found to get even sized buns without a scale if you have a scale, make 2-3 oz dough balls.
CORNMEAL ROLLS
This dough is robust and versatile and also mass excellent sandwich bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 20 rolls
Number Of Ingredients 9
Steps:
- Place milk and salt in a large saucepan over medium heat, and bring to a simmer. Gradually whisk in cornmeal. Cook the mixture, stirring, until cornmeal is thickened, about 2 minutes. Remove from heat, and set aside to cool.
- In the detached bowl of an electric mixer, whisk together yeast, water, and brown sugar. Set aside until mixture is foamy, about 10 minutes.
- Attach bowl to mixer fitted with the dough-hook attachment. With the mixer on low speed, add cooled cornmeal mixture and 2 beaten eggs. Slowly add enough flour to form a soft dough. Knead on medium-low speed until dough springs back when pressed with a finger, about 5 minutes. Brush a large mixing bowl with olive oil. Place dough in bowl; cover bowl with oiled plastic wrap. Set aside until doubled in size, about 3 hours.
- Sprinkle two 13-by-18-inch baking sheets with cornmeal. Turn dough out onto a floured work surface. Divide dough into 3-ounce portions. Roll each portion of dough into a ball. Place balls of dough 1 1/2 inches apart on prepared baking sheets. Cover with oiled plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, about 30 minutes.
- Heat oven to 375 degrees. Brush the top of each roll with the remaining beaten egg and sprinkle with cornmeal. Using a sharp knife, cut two parallel slits in the top of each roll. Bake rolls until they are golden, about 20 minutes. Transfer to a wire rack to cool for at least 5 minutes before serving.
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SOFT CORNMEAL DINNER ROLLS - BUTTER WITH A SIDE …
From butterwithasideofbread.com
Reviews 6Category Bread, Rolls, Side DishCuisine AmericanTotal Time 2 hrs 20 mins
- Combine 1 3/4 cup water, 1/3 cup cornmeal, sugar, oil and salt in a medium sized glass bowl. Microwave on high 4 minutes. Mixture will boil. Remove from microwave and let sit about 10 minutes, until mixture cools to between 120 an 130 degrees F.
- Dissolve yeast in the remaining 1/2 cup of water. Combine yeast water and cornmeal mixture in a large mixing bowl. (I used my Kitchenaid mixer.) Add in eggs and half the flour. Mix until smooth. Add remaining flour. Knead dough for 8 minutes on a low mixing speed. (I do not recommend kneading this dough by hand just because it is really sticky!) Dough will be very soft and will not hold a shape. Cover with plastic wrap that's been sprayed with non-stick spray and let sit in a warm spot for 45 minutes to 1 hour, until dough has doubled in size.
- Sprinkle top of dough with additional flour and punch it down. Scrape dough onto a floured countertop. Prepare a jelly roll pan by spraying it with non-stick spray.
- Using a knife and/or kitchen shears and additional flour, divide dough into 24 pieces. Pinch and roll each piece into a ball. After I've cut the dough into pieces, usually each piece is nowhere near round shape. I like to take the edges of the piece and pinch them into the middle- this creates one flat side. Use that flat side to try and roll it all into a ball, then set roll in the pan round side up.
PULL-APART CORNMEAL DINNER ROLLS - BETTER HOMES & GARDENS
From bhg.com
4/5 (3)Total Time 2 hrs 12 minsServings 32Calories 90 per serving
- In small saucepan heat and stir milk, sugar, the 1/4 cup butter, 1/4 cup cornmeal, and the salt just until warm (105 degrees F to 115 degrees F) and butter almost melts. In large bowl, dissolve yeast in the warm water. Add egg and warm milk mixture. Using a wooden spoon, stir in enough flour to make a soft dough.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (about 3 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
- Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, grease a 15x10x1-inch baking pan.
- Roll or pat dough into a 10x8-inch rectangle. Cut into 2-1/2 x 1-inch strips. Arrange strips in prepared pan, leaving about 1/4 inch between each strip. Cover; let rise in warm place until nearly double in size (about 30 minutes).
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