Best Cornmeal Pan Rolls Recipes

CORNMEAL PAN ROLLS

Cornmeal Pan Rolls image

These delightful golden rolls are always requested at Thanksgiving and Christmas. The recipe is one we've enjoyed for years. -Vivian Eccles, Gridley, Kansas

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 8

Ingredients

2-1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup water
3 tablespoons butter, divided
1 large egg, room temperature

Steps:

In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13x9-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.

Nutrition Facts : Calories 105 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 155mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

FAVORITE CORNMEAL PAN ROLLS

Favorite Cornmeal Pan Rolls image

After I moved away from home, I realized I had better learn to cook if I wanted to enjoy wonderful meals like Mom used to make! Now my mom has me make these rolls every holiday. They're terrific topped with butter of jam.

Provided by Taste of Home

Time 50m

Yield 15 rolls.

Number Of Ingredients 10

Ingredients

1-2/3 cups milk
2/3 cup cornmeal
2/3 cup sugar
1/2 cup butter, cubed
1 teaspoon salt
4 teaspoons active dry yeast
1/4 cup warm water (110° to 115°)
2 eggs
1 cup whole wheat flour
3 cups all-purpose flour

Steps:

In a saucepan, bring milk to a simmer. Gradually whisk in cornmeal; simmer for 3-4 minutes or until thickened. Stir in the sugar, butter and salt. Remove from the heat; cool to 110°-115°., In a bowl, dissolve yeast in warm water. Add cornmeal mixture, eggs and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each piece into a roll. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 260 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 243mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

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