These delicious cornmeal dinner rolls are easy to make and are great for sandwiches as well. They bake up like pillowy clouds of fluffy cornmeal heaven. If you are worried about the cornmeal don’t be. You can’t even taste it and the cornmeal gives it the perfect texture.
Ingredients:
- 2 cups milk (1%, 2% or whole)
- 2/3 cup yellow corn meal
- 1 1/2 tablespoons instant yeast
- 1/2 cup (1 stick) butter
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 3 large eggs
- 5 1/2 – 6 cups all-purpose flour
Directions:
In a medium saucepan set over medium heat, warm the milk to just below a simmer; tiny bubbles will appear around the edges (this is called scalding milk). Add the cornmeal and cook and stir constantly until the mixture is thickened and bubbling. It should be the consistency of porridge before taking off the heat.
Pour the cornmeal mixture into the bowl of a stand mixer fitted with the dough hook or a large bowl (if mixing by hand) and let cool until lukewarm. Add the yeast, butter and sugar and mix.
Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 2-3 minutes.
Transfer the dough to a greased bowl and cover with lightly greased plastic wrap; let rise until doubled.
Portion the dough into 24 equal pieces (about 2.75 to 3 ounces each) and roll into a taut ball on the counter. Place each roll on a large, rimmed baking sheet lined with parchment paper, spacing about an inch apart to allow for rising (on a 11X17-inch rimmed baking sheet, I fit 24 rolls on the sheet – four across, six down). Cover lightly with greased plastic wrap. Let the rolls rise until doubled.
Bake at 375 degrees for 14-17 minutes, until lightly browned and baked through. Remove from the oven and brush with butter while still warm.
