Cornmeal Dinner Rolls Recipe

Ingredients

  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/2 cup butter, cubed
  • 1/3 cup cornmeal
  • 1-1/4 teaspoons salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 eggs
  • 4-3/4 to 5-3/4 cups all-purpose flour
  • TOPPING:
  • 2 tablespoons butter, melted
  • 1 tablespoon cornmeal

Directions

  1. In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5-8 minutes or until thickened. Cool to 110° – 115°.
  2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes.
  5. Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° for 13-17 minutes or until golden brown. Remove from pans to wire racks; serve warm. Yield: 2-1/2 dozen.
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