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

  • 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
  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

Refrigerator Dinner Rolls

refrigerator rolls done

I love this recipe when I don’t have any bread or other rolls prepared for Sunday lunch.  I mix it up Saturday evening and toss it into the refrigerator (well, I don’t exactly toss it, but you know what I mean).

Let me give you several hints on this!

  •  Make sure you use a bowl that is large enough to allow the dough to rise a little.   (It will blow the lid off and spill onto your refrigerator shelves.  Ask me how I know!).  A bowl double the size of the dough works well.
  • Put the lid on tightly.  I’m sure you can imagine why.
  • Put something heavy on top of the lid.  Something like a gallon of milk turned on its side so it will fit on that shelf.  The extra weight reminds the lid that it is to stay put no matter how much pressure it receives from down below.
  • Because the dough will be stiff and cold in the morning, you can actually put it on the counter and cut it with a good knife. That way you don’t have to twist and turn and pull to get the dough divided into smaller pieces, especially if your hands are stiff and sore.  I’ve done this, and I can’t tell any difference in the rolls.

cut the cold dough with a knife


refrigerator dough

this is the dough just after it is mixed

In the morning (or about three hours before serving), take the dough out of the refrigerator and shape it into 24 balls. (See my note and the photo above about using a knife if it’s hard to tear pieces off the dough.)

Put them on a greased baking sheet (or pan).  Leave enough space between the rolls so they can spread out as well as up.

For the bread, you’ll need all-purpose flour instead of bread flour – which is especially nice if your bread flour supply is low.  Warm water, yeast, sugar, salt, shortening and an egg round out this recipe.  The dough will be a little sticky, so you’ll want to toss some flour on the counter when you’re ready to roll the dough into balls.

referigerator rolls on tray 2

Woops. My OCD hadn’t kicked in yet or these rolls would be in a straight line.

Forget about them for about two hours until they look like this:

refrigerator rolls rising 2

Then pop them into the oven to bake.  I always brush some butter on the tops when they come out of the oven.

refrigerator rolls done

After  that, have somebody find a basket and plop the rolls into the basket.  Enjoy!

refrig rolls basket 2

Refrigerator Dinner Rolls
Recipe type: Bread - Rolls
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
The nice thing about these rolls is that you can serve them fresh out of the oven even though you've mixed them up the day before.
  • 2 Tablespoons active dry yeast
  • 2 cups warm water (110-115)
  • ½ cup sugar (I use less)
  • 1 teaspoon salt
  • 6 cups all-purpose flour
  • 1 egg
  • ¼ cup shortening (I use vegetable oil)
  1. Dissolve yeast in warm water
  2. Mix 2 cups flour, sugar and salt, then add the yeast/water mixture.
  3. Mix together on medium speed for 2 minutes
  4. Add egg, shortening, and the remaining flour to form a soft dough.
  5. Do not knead.
  6. Put dough into a greased bowl, turning to grease all side of the dough.
  7. Cover with lid and refrigerate overnight.
  8. Punch down and turn onto lightly floured surface.
  9. Separate into 24 rolls and roll into balls.
  10. Place on greased baking sheet
  11. Cover and let rise until double - 2-3 hours.
  12. Bake at 400 for 12-15 minutes or until nicely browned.
  13. Grease tops with butter or margarine.

This recipe comes from Taste of Home.  Find more great recipes at

Easy Homemade Butterhorns

These easy homemade butterhorn rolls are a delight to serve. You can make them ahead of time and freeze them. Place them on a tray about three hours before you want to serve them, and let them rise as they thaw. I got this recipe from my sister Loretta years ago, and sometimes I only make half a batch. Most times, I make the entire batch and have some to store in the freezer.

For this recipe, you’ll need butter and margarine or shortening, sugar, salt, yeast, water, eggs, milk, and bread flour. I’m showing a chart here for the recipe and a half-recipe. I prefer the whole recipe because I like having extra ones in the freezer for later use.

Easy tip: I melt the butter and margarine in the microwave, then add the milk and mix it together. This cools the temperature of the butter/margarine so it will not kill the yeast.

64 Rolls 32 Rolls
3 cups milk 1 1/2 cups milk
1 ½ cups sugar ¾ cup sugar
1 Tbsp. salt 1 ½ tsp. salt
½ cup water ¼ cup water
12 Tbsp. butter 6 Tbsp butter
12 Tbsp. margarine or shortening 6 Tbsp margarine or shortening
 8 medium eggs 4 medium eggs
   13 1/2 Cups bread flour   6 3/4   Cups bread flour

Mix your dough, then divide into 8 sections. Roll each section into a circle, then brush the circle with melted butter or margarine. Using a pizza cutter (or a knife), cut into 8 pie-shaped wedges.

Beginning at the wide end, roll each wedge, leaving the end on the bottom.

Place the butterhorns onto a greased tray, and let them rise until double.

Place close together if you are freezing the unbaked butterhorns. If you are baking the rolls, leave more space between each roll.

To freeze, put the butterhorns onto a tray and place in freezer for several hours. Then place the rolls into a freezer bag and put into the freezer. These are great for a Sunday lunch. Allow the rolls to thaw and rise while you are in church.  They will be ready to pop into the oven when you get home.

Easy Homemade Butterhorns
Recipe type: Yeast Rolls
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 64 4olls
An easy yeast butterhorn recipe. Make ahead and freeze for later, or bake the day you mix them.
  • 3 cups milk
  • ¾ cup margarine or butter
  • ¾ cup shortening
  • 1½ cups sugar
  • 8 medium eggs
  • 1 Tbsp. salt
  • ½ cup water
  • 6 level Tbsp. yeast
  • 13½ cups bread flour
  • Melted margarine or butter
  1. Warm milk - do not boil.
  2. Dissolve yeast in warm water and milk with some of the sugar.
  3. Add shortening, butter, and the rest of the sugar.
  4. Add salt, about 2 cups of flour and mix well.
  5. Add eggs and mix.
  6. Add the rest of the flour, a little at a time.
  7. Knead by hand or with mixer for 5-10 minutes
  8. Let dough rest for a few minutes, then divide into 8 pieces.
  9. On a floured surface, roll each piece into a circle.
  10. Brush the circle with melted margarine
  11. Using a pizza cutter (or a knife) cut into 8 pieces (like you would cut a pie)
  12. Beginning at the wide end, roll each piece up to the narrow end
  13. Make sure the end is on the bottom
  14. Place onto a greased tray and brush with melted butter or margarine.
  15. Let rise until double
  16. Bake in 350-375 oven for 14 minutes.

I do like my pizza cutter.  It gets used for a lot more than just slicing pizza.  Amazon has free shipping, too.