CORNMEAL DINNER ROLLS

Cornmeal Dinner Rolls image

A flavorful sidekick to chilies, soups, and stews, these biscuits can also stand alone with a simple pat of butter and drizzle of honey. -Brynn Rader, Olympia, Washington

Provided by Taste of Home

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 12

Ingredients

2 cups whole milk
1/2 cup sugar
1/2 cup butter, cubed
1/3 cup cornmeal
1-1/4 teaspoons salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 large eggs
4-3/4 to 5-3/4 cups all-purpose flour
TOPPING:
2 tablespoons butter, melted
1 tablespoon cornmeal

Steps:

In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until thickened, 5-8 minutes. Cool to 110° - 115°., In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes., Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° until golden brown, 13-17 minutes. Remove from pans to wire racks; serve warm.

Nutrition Facts : Calories 140 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 137mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.