• 3 Ratings

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

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Recipe Summary

prep:
30 mins
rise:
1 hr 30 mins
bake:
12 mins at 400°
Servings:
32
Yield:
32 rolls
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Ingredients

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Directions

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  • 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.

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  • 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).

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  • 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.

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  • 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).

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  • 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.

Nutrition Facts

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.
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Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
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