CORNMEAL PARKER HOUSE ROLLS

Cornmeal Parker House Rolls image

My mom deserves the credit for making this recipe a family tradition. These sweet tender rolls have been on every holiday table at her house for as long as I can remember. -Lisa D. Brenner, Harrisburg, Nebraska

Provided by Taste of Home

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 11

Ingredients

1/2 cup butter, cubed
1/2 cup sugar
1/3 cup cornmeal
1 teaspoon salt
2 cups 2% milk
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs, room temperature
4-1/2 to 5-1/2 cups all-purpose flour
3 tablespoons butter, melted
Optional: Olive oil and balsamic vinegar

Steps:

In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir for 5-10 minutes or until thickened. Cool to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. 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; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with melted butter. , Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks. If desired, serve with olive oil and balsamic vinegar.

Nutrition Facts : Calories 137 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 122mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.