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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cheddar-Corn Rolls

Makes: 24 servings
Prep 45 mins Rise 1 hr 30 mins to 2 hrs Bake 375°F 15 mins
Cheddar-Corn Rolls
  • 4 - 4 1/2  cups  all-purpose flour
  • 3/4  cup  cornmeal
  • 2  packages  active dry yeast
  • 1 1/4  cups  buttermilk or sour milk
  • 1/4  cup  sugar
  • 3  tablespoons  butter or cooking oil
  • 3  tablespoons  Dijon-style mustard
  • 2  teaspoons  salt
  • 1  cup  shredded sharp cheddar cheese (4 ounces)
  • 2  eggs
  •  Roasted Red Pepper Butter (optional)

1. In a large bowl, combine 1-1/2 cups of the flour, the cornmeal, and yeast; set aside. In a small saucepan, combine buttermilk, sugar, butter, mustard, and salt. Heat and stir until mixture is lukewarm (120F to 130F). Add buttermilk mixture, cheese, and eggs to flour mixture.

2. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat for 3 minutes on high speed. Using a wooden spoon, stir in as much of the remaining flour as you can.

3. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place dough in a lightly greased large bowl; turn once to grease surface. Cover and let rise in a warm place until double in size (about 1-1/2 hours).

4. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2-1/2-inch muffin cups.

5. Divide each dough half into 36 portions. Shape each portion into a ball, pulling edges under to make a smooth top. Place three balls in each prepared muffin cup, smooth sides up. Cover and let rise in a warm place until nearly double in size (about 45 minutes).

6. Preheat oven to 375F. Bake for 15 to 18 minutes or until rolls sound hollow when lightly tapped. Immediately remove from muffin cups; cool slightly. Serve warm. If desired, serve with Roasted Red Pepper Butter. Makes 24 rolls.

From the Test Kitchen
  • Prepare as directed through step 6, except do not let rise after shaping. Cover the muffin pans and refrigerate for at least 4 hours or up to 24 hours. Uncover; let stand at room temperature for 30 minutes. Continue as directed in step 7.
To Bake Ahead:
  • Layer cooled rolls between waxed paper in an airtight container; seal. Store at room temperature for up to 24 hours. To serve, preheat oven to 350F. Remove rolls from container; wrap rolls in foil. Bake about 15 minutes or until warm.
Roasted Red Pepper Butter
  • 1/4  cup  chopped bottled roasted red sweet peppers
  • 1/2  cup  butter, softened and cut up
  • 1  clove garlic, minced

1. Thoroughly drain the roasted red sweet peppers; pat dry with paper towels. In a food processor combine the peppers, butter, and garlic. Cover and process until well mixed.

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