Cornmeal Rolls Recipe

Name: Cornmeal Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. active dry yeast; 1/2 c. warm water (105~ to 115~); 1 1/2 c. lukewarm milk, scalded, then cooled; 1 c. cornmeal; 1/2 c. sugar; 1/2 c. butter or margarine, softened; 2 eggs, slightly beaten; 2 tsp. salt; 5 3/4 to 6 1/4 c. all-purpose flour; butter or margarine, melted

Servings: persons

1 pkg. active dry yeast
1/2 c. warm water (105~ to 115~)
1 1/2 c. lukewarm milk, scalded, then cooled
1 c. cornmeal
1/2 c. sugar
1/2 c. butter or margarine, softened
2 eggs, slightly beaten
2 tsp. salt
5 3/4 to 6 1/4 c. all-purpose flour
butter or margarine, melted

1
Dissolve yeast in warm water.
2
Stir in milk, cornmeal, sugar, 1/2 cup butter, eggs, salt and 2 cups flour.
3
Beat until smooth. Stir in enough flour to make dough easy to handle.
4
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
5
Place in greased bowl; turn greased side up.
6
Cover; let rise in warm place until double, about 1 1/2 hours.
7
(Dough is ready if indentation remains when touched.)

1032

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 pkg. active dry yeast, 1/2 c. warm water (105~ to 115~), 1 1/2 c. lukewarm milk, scalded, then cooled, 1 c. cornmeal, 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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