Best Cornmeal Yeast Rolls Recipes
CORNMEAL YEAST ROLLS
These moist rolls have a glossy, golden color and sweet cornmeal flavor. They're great alongside your favorite chili, soup or stew on a cold winter's night.
Provided by Taste of Home
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, cornmeal, egg substitute, sugar, oil, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place two balls in each muffin cup coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 375° for 10-12 minutes or until golden brown. Lightly brush with additional melted butter if desired. Remove from pans to wire racks to cool.
Nutrition Facts :
CORNMEAL YEAST ROLLS
Another recipe from the Southern Living cookbook, they are a little different from the other I saw on here. They sounded so good to me I wanted to save them here. The long prep time includes the 3 different risings they need to have, so plan ahead.
Provided by bayou-mimi
Categories Yeast Breads
Time 4h20m
Yield 4 dozen muffins
Number Of Ingredients 10
Steps:
- Scald milk and let cool to 105-115°F.
- Combine cornmeal and 1 cup boiling water in large mixing bowl and allow to stand 10 minutes.
- In medium bowl, dissolve yeast in the warm water, let stand 5 minutes.
- Add scalded milk,butter,sugar egg yolks,and salt to yeast mixture; blending well.
- gradually stir in enough flour to make a soft dough.
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic (approx 5 minutes).
- Place dough in a greased bowl, turning to grease top. Cover a allow to rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.
- Punch dough down and allow to rise again until doubled.
- Shape into 2 1/2 inch balls,place on greased baking sheets or in greased muffin pans. Let rise in a warm place again for 1 hour or until doubled.
- Bake at 400°F 18-20 minutes, or until golden brown.
Nutrition Facts : Calories 944.4, Fat 29.5, SaturatedFat 16.7, Cholesterol 161.1, Sodium 1371, Carbohydrate 150.1, Fiber 7.1, Sugar 17.3, Protein 20.1
CORNMEAL YEAST ROLLS
Number Of Ingredients 8
Steps:
- Combine cornmeal, salt, sugar, butter and milk in small saucepan. Heat to a boil, stirring constantly. Remove from heat and cool to lukewarm. Dissolve yeast in ½ cup very warm water. Transfer cornmeal mix to mixer fitted with paddle. Add 3 eggs and beat well. Mix in 1 ½ cups flour and the yeast. Mix on medium for 3 minutes. Add enough flour to make a soft dough. Switch out paddle for dough hook and knead for 5-8 minutes until dough pulls away from bowl and forms a ball. Place in lightly oiled bowl, tuen to make sure top is oiled. Cover bowl with clean dish towel and place in a warm area until doubled in size, about 1 ½ hours. Punch dough down, knead lightly. Shape and bake in 375 degree oven 12-13 minutes.
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