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corn meal dinner rolls

(3 ratings)
Recipe by
Wendy Rusch
Cameron, WI

I found the original recipe for these rolls on here actually. I LOVE cornmeal anything. So I made them and right away I added extra cornmeal per the submitters suggestion. They were good! Then I changed a couple other things and they were great! :o) They are so good, my family now requests them at most every get together!!! :o) Inspiration from windella, Thank You!!!

(3 ratings)
method Bake

Ingredients For corn meal dinner rolls

  • 5 1/2 + c
  • 1 pkg
    yeast or 2 1/4 tsp
  • 2 c
  • 1/2 c
    heavy cream
  • 1/2 c
  • 1/2 c
  • 2 tsp
  • 2
  • 2 c
    corn meal, i like white corn meal

How To Make corn meal dinner rolls

  • 1
    Combine 3 cups of flour with yeast in a large mixer bowl with paddle attachment. In a small saucepan, heat together milk, cream, sugar, butter and salt until butter is melted and the temp is between 110 and 120 degrees. This happens fairly fast...if you go over the 120, allow to cool until proper temperature. If milk mixture is to hot is will kill your yeast. But not warm enough it won't be able to grow either. I use a candy thermometer to check the temp.
  • 2
    When milk mixture is the proper temperature. Add to yeast mixture. Mix together well with paddle attachment then add eggs, beat on low for 30 seconds, scraping bowl often. Then on high speed for 3 minutes.
  • This is how the dough looks when it is pulling away from the sides and forming a ball...this dough is done kneading.
    Then add corn meal to the mixture, mixing on low until combined. When combined, switch to dough hook and on low start to add remaining flour, 1/2 c at a time. Until dough is smooth and pulling away from sides of bowl rounding itself into a ball form. (3-5 min.) See photo, that picture shows the dough in the ball shape that has formed after pulling from the sides of bowl. (you may not need all the flour and some days you may need a little more) Shape into a ball and place in a bowl wiped down with olive oil, flip over to coat both sides, cover with plastic wrap then a towel and set in draft free warm area to rise.
  • 4
    Once dough as doubled in size (approx 1 hr) Turn dough out onto lightly floured counter top, punch down, cover with towel and let rest 10-15 minutes. Then shape into balls a little larger than a golf ball. (approx 1/4 c or 2-3 oz of dough) Place on sprayed jelly roll pans or cookie sheets about 1" apart, I get 24 on a jelly roll pan. I line my pans with foil then spray or parchment paper. Cover with towel and again place in warm draft free spot. Let rise until doubled in size. (approx 30-45 min)
  • 5
    Place pans into a preheated oven at 350 for 18-20 min. Until tops are turning a pretty golden brown! (175ish degrees internal temp) Remove from oven and brush with melted butter, if desired. Placing pans on cooling racks for 15 minutes, then remove buns to racks to cool completely.
  • 6
    IF YOU DO NOT HAVE A MIXER WITH A DOUGH HOOK: After you have mixed in the corn meal add one cup of flour and mix in, then remove from mixer, and stir in as much flour as you can with a wooden spoon. Then turn out onto a floured surface. Kneading in enough remaining flour to make a moderately stiff dough that is smooth and fairly elastic. About 6-8 min. Shape into a ball and place in a bowl wiped down with olive oil, flip over to coat both sides, cover with a towel and set in draft free warm area to rise.
  • 7
    A HELPFUL HINT ~ I use my large cookie dough scooper (1/4 c size) to make the buns. That's the easiest way I've found to get even sized buns without a scale if you have a scale, make 2-3 oz dough balls.

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