Preview: These Cornmeal Yeast Rolls are mixed and kneaded in a bread machine. There’s just enough cornmeal to add a slight but enjoyable crunch to the crust.
What happens to yeast rolls when you add cornmeal? You get a soft and chewy interior with the slightest crunch in the crust. Cornmeal Yeast Bread Rolls are especially tasty with soup.
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 the hot rolls 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 memorable but sinful beyond redemption.
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.
Why add cornmeal to yeast bread?
These cornmeal yeast rolls are not like yeasty cornbread. Instead, 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. I think it’s unnecessary when they are fresh out of the oven–it also ruins the rolls for leftovers.
Ingredients and substitutions:
- FLOUR: The recipe calls for bread flour but you can substitute unbleached flour or bleached all-purpose flour if that’s all you have.
- CORNMEAL: Either white or yellow cornmeal will work. Yellow cornmeal will change the color but still tastes great. Stoneground cornmeal would not be a good substitute.
- MILK: Whole milk, 2% or fat-free are all acceptable. I prefer whole milk for maximum flavor.
- YEAST: Anytime you are using a bread machine, instant yeast or bread machine yeast makes it easy. But if you only have active dry yeast in the house, add 1/4 teaspoon extra to make up for the slowness of active dry yeast.
FAQ for Cornmeal Yeast Bread Rolls
Can I make these rolls ahead of time?
Yes. Make the dough and shape the rolls the night before. Place in the refrigerator overnight. When ready to bake the next day, remove the rolls and let them come to room temperature. Bake when they become puffy.
Can I make these without a bread machine?
Yes. See the recipe notes for details for making in a stand mixer or by hand.
What is the best way to keep these rolls fresh?
Homemade bread doesn’t have the same preservatives as store-bought bread. Consequently, cornmeal rolls are best the day you bake them.
I prefer to keep them in a Ziplock bag or a bread box. Don’t store in the refrigerator. Freezing is good, but double-wrap the rolls to prevent freezer burn.
What if my dough seems too sticky?
Don’t forget to check the dough after it has been kneading in the bread machine for 10-12 minutes. If the dough is sticking to the side and won’t pull away, add additional flour one tablespoon at a time. On the other hand, if the dough is too dry and won’t stick to the sides at all, add water one tablespoon at a time. Allow the dough to incorporate the additional flour or water before adding more.
Recipe adapted from One Hundred Years of Bread by Sidney Brockman Carlisle.
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Cornmeal Dinner Rolls: A Bread Machine Yeast Roll Recipe
- ½ cup boiling water - 113 gr
- ½ cup white cornmeal - 60 gr
- ½ cup milk - 113 gr
- 1 egg - 50 gr
- ¼ cup butter - 57 gr
- 1 teaspoon salt - 6 gr
- 2 tablespoons sugar - 28 gr
- 2-1/2 cups bread flour - 300 grams
- 1-1/2 teaspoon bread machine or instant yeast - 3 gr
- Add cornmeal to boiling water. Stir and pour into the bread machine pan.
- Add lukewarm milk, salt, egg, sugar, butter, salt, flour, and yeast to the pan in that order.
- Select the DOUGH cycle and press start.
- After 10 minutes, check the dough to be sure it is not too wet or too dry–just sticking to the side, then pulling away cleanly. If too wet, add 1 tablespoon flour at a time. If too dry, add 1 tablespoon water until the dough looks right.
- When the dough cycle has completed and the dough has doubled in size, remove the dough to a floured surface.
- Divide dough into 24 equally-sized portions and roll each one into a ball. Place two balls inside 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˚F.
- Bake rolls for 18-20 minutes or until golden brown. Brush hot rolls with soft butter for a softer crust.
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 can 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.