Cornmeal Rolls

Cornmeal Rolls – A Family Favorite

I came across this recipe for cornmeal rolls over twenty-three years ago, and I can’t begin to tell you how many times I’ve cooked up this cornmeal mush and baked these rolls.  Between family, extended family and church events, it’s one of the most frequently asked for rolls I make.  I don’t even know when the last time was that I needed to look at the recipe when mixing them up.   These rolls are a yeast roll, and after you cook the mush of milk, sugar, cornmeal, butter and salt, you just add normal yeast dough ingredients.

Cornmeal Rolls

One thing I like about these rolls is that I can stagger the timing.  Some days I just mix them from start to finish.

Some days I just mix them from start to finish. It’s a fun way to make these rolls when i have plenty of time.

Some days I mix up the dough and put it in the refrigerator. The next day, I get the dough out of the fridge, roll out and cut into whatever size I need, let them rise for a few hours, and then bake them.  These work great for a Sunday lunch.  Put them on trays, then head out to church.  By the time you get home, they will be ready to pop into the oven.

Other times I cook the cornmeal mush a few days ahead and then finish them the day I need to serve the rolls.  The dough will be good for one to two days in the fridge.  After two days, my kids complain they taste “yeasty”, so I’ve learned to plan my time so the dough isn’t in the fridge more than a day or two at the most.

Some days I mix a double batch and then do half of them and put the rest in the fridge, then bake them fresh a day or two later.

You will have 24-36 rolls per batch, depending on the size cutter you use.  For sandwiches, I use a larger cutter.

A few hints: 

Another thing about these rolls is that you want the dough to be a little sticky -about the texture of cinnamon rolls or even more sticky.  Don’t add flour like you would for regular yeast rolls or bread, or you’ll be disappointed.

Now that I’ve half-scared you,  here’s the recipe.  Go ahead, give it your best shot.  They are so worth the effort and the time they take.  After all these years, I still have days when they just don’t turn out right – so don’t feel like a failure if you can’t claim a blue ribbon on your first try.

I clipped this from a Country magazine.  Find more great recipes at www.tasteofhome.com.

 
Ingredients
  • 1 stick margarine
  • ½ cup sugar
  • 2 tsp. salt
  • ⅓ cup cornmeal (not self-rising). Yellow or white cornmeal can be used
  • 2 cups milk
  • 2 eggs, beaten
  • ¼ cup warm water
  • 1 Tbsp. yeast
  • 4+ cups bread flour
Instructions
  1. Cook margarine, sugar, salt, cornmeal, and milk in kettle; stir until thick like mush.
  2. Cool until lukewarm
  3. Beat 2 eggs; add to the mush mixture
  4. Dissolve yeast in warm water
  5. Add to the mush mixture and mix well.
  6. Add flour until dough is a sticky texture.
  7. Stir continually until it becomes like a cooked mush. Cool to lukewarm.
  8. Beat 2 eggs; add eggs to the mush mixture.
  9. Dissolve 1 Tbsp. yeast in ¼ cup warm water.
  10. Add to the mush mixture.
  11. Mix well.
  12. Add 4 cups bread flour or more if needed.
  13. Let dough rise.
  14. Roll out and cut into circles (you choose the size).
  15. Put on greased cookie tray.
  16. Brush with melted butter.
  17. Let rise until double
  18. Bake at 375 for 15-20 minutes.
  19. Remove from oven and brush tops with butter
  20. Dust with cornmeal on the tops (optional)
 Cornmeal Rolls