Best Cornmeal Buns Recipes

Cornmeal Buns image

Provided by Martha Stewart

Yield Makes about 1 dozen

Number Of Ingredients 10

1/2 cup warm milk (about 110 degrees), plus 1 tablespoon milk
1/2 cup warm water (about 110 degrees)
1 1/2 tablespoons sugar
1 package active dry yeast
4 large egg yolks
1 1/2 teaspoons coarse salt
3 tablespoons unsalted butter, melted and cooled
1 cup yellow cornmeal, plus more for sprinkling
2 cups bread flour
Extra-virgin olive oil, for bowl and plastic wrap

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, combine warm milk, water, and sugar. Sprinkle yeast on top. Let stand until foamy, about 10 minutes. Add 3 egg yolks, salt, butter, cornmeal, and flour; mix on low speed for 2 minutes. Change to dough hook attachment; beat until dough is smooth, soft, and does not stick to your fingers when squeezed, about 5 minutes.
Transfer dough to a clean surface. Knead into a ball; place in a bowl brushed with oil. Cover securely with plastic wrap; let stand in a warm place until dough has doubled in size, about 45 minutes. Preheat the oven to 400 degrees. Line a baking sheet with parchment.
Punch back the dough, and divide into 12 balls (2 1/4 ounces each). On a clean surface, using the palm of your hand, roll dough gently, pressing down while rolling to shape into a 2 1/4-inch-diameter ball. Place on prepared baking sheet. Repeat rolling until all the dough is used. Loosely cover with oiled plastic wrap. Let stand in a warm place to rise for 10 minutes.
In a small bowl, combine remaining egg yolk and the remaining tablespoon milk. Brush tops of rolls with egg wash. Sprinkle rolls with cornmeal. Bake until deep golden brown, rotating pan once during baking, about 15 minutes. Remove from oven, and transfer to a wire rack to cool.

Golden Cornmeal Yeast Buns image

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 9

2 cups milk
1/2 cup butter, cubed
1/2 cup yellow cornmeal
1/2 cup sugar
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4-3/4 to 5-1/2 cups all-purpose flour
3 eggs

Steps:

In a saucepan,combine the milk, butter cornmeal, sugar and salt. Cook and stir until butter is melted. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Add 3 cups flour and milk mixture; beat until blended. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be slightly sticky). Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Divide into four portions; divide each portion into six pieces. With lightly floured hands, shape into buns. Place on greased baking sheets. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool.

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