Recipes and Cooking Pull-Apart Cornmeal Dinner Rolls 4.0 (3) Bake a batch of cornmeal dinner rolls to serve with soup, salad, or during pizza night (to dunk in marinara!). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Rise Time: 90 mins Bake Time: 12 mins Total Time: 2 hrs 12 mins Servings: 32 Yield: 32 rolls Jump to Nutrition Facts Ingredients 1 cup milk ¼ cup sugar ¼ cup butter, cut up ¼ cup yellow cornmeal 1 teaspoon salt 1 package active dry yeast ¼ cup warm water (105 degrees F to 115 degrees F) 1 egg, lightly beaten 3 ¾ - 4 ¼ cup all-purpose flour 2 tablespoon butter, melted 1 - 2 tablespoon yellow cornmeal Directions In small saucepan heat and stir milk, sugar, the 1/4 cup butter, 1/4 cup cornmeal, and the salt just until warm (105 degrees F to 115 degrees F) and butter almost melts. In large bowl, dissolve yeast in the warm water. Add egg and warm milk mixture. Using a wooden spoon, stir in enough flour to make a soft dough. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (about 3 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Roll or pat dough into a 10x8-inch rectangle. Cut into 2-1/2 x 1-inch strips. Arrange strips in prepared pan, leaving about 1/4 inch between each strip. Cover; let rise in warm place until nearly double in size (about 30 minutes). Preheat oven to 400 degrees F. Brush rolls with melted butter. Sprinkle with 1 to 2 tablespoons cornmeal. Bake for 12 to 15 minutes or until tops are golden brown. Cool slightly. Remove from pan and serve warm. Makes 32 rolls. 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. Print Nutrition Facts (per serving) 90 Calories 3g Fat 14g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 90 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 13mg 4% Sodium 94mg 4% Total Carbohydrate 14g 5% Total Sugars 2g Protein 2g Calcium 10.1mg 1% Iron 0.7mg 4% Potassium 38mg 1% Folate, total 32.3mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.