Cornmeal Rolls

Cornmeal Rolls

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Nancy Allen


This recipe came from an amish cookbook I have and they are really good! My huband likes them real well with a bowl of chili!


★★★★★ 1 vote

3 dozen rolls
4 Hr
15 Min


  • 1/3 c
  • 1/2 c
  • 1 tsp
  • 1/2 c
    melted shortening
  • 2 c
  • 2
    eggs, beaten
  • 1 pkg
  • 1/4 c
    lukewarm water
  • 4 c
    all-purpose flour

How to Make Cornmeal Rolls


  1. Combine the cormeal,sugar,salt,shortening and milk in a double boiler, cooking the mixture until it is thick, stirring it often. Cool it to a lukewarm,adding eggs, and the yeast dissolved in water. Beat the mixture well. Let it rise in a greased bowl for 2 hours, then add the flour to form a soft dough.
  2. Knead it lightly, letting it rise in a greased bowl for 1 hour. knead the dough again before rolling it out and cutting it with a biscuit cutter. Brush the dough pieces with butter, crease them and fold them like parkerhouse rolls. Place them on an oiled sheet to rise for 1 hour, then bake them at 350 for 15 minutes. This recipe makes a very soft dough. Use flour generously when handling and shaping them.
  3. These rolls take alittle time to make but are so good I hope you'll try them.

Printable Recipe Card

About Cornmeal Rolls

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American

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