What happens to yeast rolls when you add cornmeal? You get a surprisingly soft and somewhat chewy interior with a slight but interesting crunch to the crust. Cornmeal Yeast Rolls are especially nice with soup.
Although this recipe is formulated to be mixed in a bread machine, alternate directions for making with a stand mixer or by hand are included in the recipe notes below.
The shape of these rolls takes me back to the brown-and-serve rolls my mother-in-law used to serve on holidays.
She liked to split them straight out of the oven, just enough to cradle a big hunk of butter (although it was probably margarine, now that I think about it). The melty and messy butter made those cheap grocery store rolls so memorable…and sinful beyond redemption.
These are not a “yeasty” cornbread
These might look like brown-and-serve rolls, but in reality, there’s no comparison. Yes, they are light and fluffy, but they are more substantial and flavorful than their commercially-made cousins.
They also are not like yeasty cornbread. The half cup of cornmeal gives these rolls a barely perceptible personality boost with the slightest crunch, most noticeable in the crust.
After baking, split these and add butter “mother-in-law style” if you like. Personally, I think it’s unnecessary when they are fresh out of the oven–it also ruins the rolls for leftovers.
Recipe adapted from One Hundred Years of Bread by Sidney Brockman Carlisle.
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- 1/2 cup boiling water
- 1/2 cup white cornmeal
- 1/2 cup milk
- 1 egg
- 1/4 cup butter
- 1 teaspoon salt
- 2 tablespoons sugar
- 2-1/2 cups bread flour
- 1 teaspoon bread machine or instant yeast
- Add cornmeal to boiling water and pour into bread machine pan.
- Add lukewarm milk, salt, egg, sugar, butter, salt, flour, and yeast to pan in that order.
- Select dough cycle and press start.
- After 5-10 minutes, check dough to be sure it is not too wet or too dry--just sticking to the side, then pulling away. If too wet, add 1 tablespoon flour at a time. If too dry, add 1 tablespoon water until dough looks right.
- When dough cycle has completed and dough has doubled in size, remove dough to floured surfaced.
- Divide dough into 24 equally-sized portions and roll each one into a ball. Place two balls into each cup of a muffin pan.
- Cover with a tea towel and allow to rise in a warm place until almost doubled (30-45 minutes). Preheat oven to 375 degrees.
- Bake rolls for 18-20 minutes or until golden brown.
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic, about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape rolls as indicated in recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape rolls as indicated in recipe
- Please note: If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape rolls.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 132 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 20mg Sodium: 166mg Carbohydrates: 21g Fiber: 1g Sugar: 2g Protein: 4g