Pull-Apart Cornmeal Dinner Rolls
Bake a batch of cornmeal dinner rolls to serve with soup, salad, or during pizza night (to dunk in marinara!).
Source: Better Homes and Gardens
Gallery
Recipe Summary
Ingredients
Directions
Tips
Prepare as above through Step 3, except do not let rolls rise in the pan. Cover pan and refrigerate for up to 24 hours. Let rolls stand for 30 minutes at room temperature before baking. Bake as above.
Parmesan-Herb Dinner Rolls:
Prepare as above except add 1/2 teaspoon dried rosemary, crushed, or 1 teaspoon dried thyme or oregano, crushed, to the saucepan with the milk mixture. Brush rolls with the butter and sprinkle with 2 tablespoons grated Parmesan cheese instead of the cornmeal. Bake as above.
Nutrition Facts
Per Serving:
90 calories; total fat 3g; saturated fat 2g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 13mg; sodium 94mg; potassium 38mg; carbohydrates 14g; fiber 1g; sugar 2g; protein 2g; trans fatty acid 0g; vitamin a 97IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 32mcg; vitamin b12 0mcg; calcium 10mg; iron 1mg.