Cornmeal Rolls Recipe

Name: Cornmeal Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/3 c. cornmeal (stoneground is best); 1/2 c. sugar; 2 tsp. salt (I use less); 1/2 c. shortening; 2 c. milk; 1 pkg. active dry yeast; 1/4 c. warm water (110~ to 115~); 2 beaten eggs; 4 c. flour or more as needed; melted butter and extra cornmeal (optional)

Servings: persons

1/3 c. cornmeal (stoneground is best)
1/2 c. sugar
2 tsp. salt (I use less)
1/2 c. shortening
2 c. milk
1 pkg. active dry yeast
1/4 c. warm water (110~ to 115~)
2 beaten eggs
4 c. flour or more as needed
melted butter and extra cornmeal (optional)

1
Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick.
2
Cool to lukewarm.
3
Add yeast, which has been dissolved in lukewarm water, then eggs.
4
Beat thoroughly. Add flour to form a soft dough.
5
Knead well; cover and let rise. Punch down.
6
Roll out to 1-inch thickness; cut with biscuit cutter or glass.
7
Brush with melted butter; dust with cornmeal (optional).
8
Place on cookie sheet; let rise, covered.
9
Bake at 375u00b0 for 15 minutes.
10
Yields 18 rolls.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 c. cornmeal (stoneground is best), 1/2 c. sugar, 2 tsp. salt (I use less), 1/2 c. shortening, and more.

Yes, Cornmeal Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornmeal Rolls

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