Soft Yeast Cornbread Rolls (Bread Machine Recipe)
Sneak Peek: These Yeast Cornbread Rolls are easily mixed and kneaded in a bread machine. Ingredients include yellow or white cornmeal, bread flour, and bread machine or instant yeast.
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Love the taste of cornbread but wish it were lighter and fluffier? These yeast cornbread rolls deliver just that. While classic skillet cornbread has its charm, it’s not ideal for bread machines—and let’s face it, it doesn’t make great sandwich bread.
That’s where this recipe comes in. With cornmeal for flavor and yeast for rise, you’ll get soft rolls with a golden crust and a subtle crunch—no cast iron needed.
Ingredients and Substitutions
• FLOUR: Bread flour preferred for better structure; substitute unbleached or bleached all-purpose flour
• CORNMEAL: White or yellow both work; coarse stone-ground is also fine
• MILK: Whole milk preferred for flavor; 2% or fat-free also acceptable, cold is fine.
• BUTTER: Use cold (not frozen) butter. Butter does not need to be room temperature. Chop finely before adding to the pan.
• SUGAR: Use granulated sugar or substitute 3 tbsp honey (add extra flour if needed)
• SALT: Table or sea salt preferred; add ¼ tsp extra if using Kosher salt
• EGGS: Large eggs recommended; adjust liquid for smaller or larger eggs
• YEAST: Instant or bread machine yeast preferred; add ¼ tsp extra if using active dry yeast
Step-by-Step: for Making Yeast Cornbread Rolls
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Make the Dough
Two Ways to Shape the Dough
Bake
?Tips That Make a Difference
• If you have leftovers, turn them into croutons! Cut leftover rolls into cubes, spray with olive oil, and sprinkle with salt. Toast in a 300°F oven until golden and crunchy.
• USA pans (paid link) make a marvelous muffin pan that is perfect for these rolls. It’s non-stick and doesn’t require a spray oil.
Soft Yeast Cornbread Rolls (Bread Machine Recipe)
Video
Ingredients
- ½ cup (113 g) boiling water
- ⅔ cup (90 g) yellow or white cornmeal
- ½ cup (113 g) milk
- 1 large (50 g) egg
- ¼ cup (57 g) cold butter, chopped finely
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2½ cups (300 g) bread flour
- 1½ teaspoon bread machine or instant yeast
Instructions
Bread Machine Method:
- Prepare Cornmeal Mixture: Add 1/2 cup (113 g) boiling water and 2/3 cup (90 g) yellow or white cornmeal to the bread machine pan. Select the DOUGH cycle and let it run for a minute to combine. Alternatively, mix the cornmeal and water in a separate bowl, then pour the mixture into the bread machine pan.
- Add Remaining Ingredients: Add 1/2 cup (113 g) milk, 1 large (50 g) egg, ¼ cup (57 g) cold butter, chopped finely, 1 teaspoon salt, 2 tablespoons granulated sugar, 2½ cups (300 g) bread flour, and 1½ teaspoon bread machine or instant yeast to the pan.
- Start Dough Cycle: Select the DOUGH cycle and press START.
- Check Dough: After 1 minute, check the dough to be sure it is starting to clump. If crumbly or soupy, recheck measurements.After 15 minutes: The dough should be smooth and elastic, sticking to the sides then pulling away cleanly. Adjust as needed by adding 1 tablespoon of flour (if too wet) or 1 tablespoon of liquid (if too dry).
- First Rise: When the dough cycle has completed and the dough has doubled in size, remove the dough to a floured surface. Lightly knead and press out any bubbles. Shape into a smooth ball.
Shaping Rolls:
- Portion Dough: Divide the dough into 24 equal portions and roll into balls. Place two balls inside each muffin cup. Alternatively, divide into 12 balls and place one in each muffin cup or arrange in 2 8-inch round cake pans. For biscuit-style rolls, roll out the dough and cut into squares. (See pictures in the post.)
- Second Rise: Cover with a tea towel and allow to rise in a warm place until almost doubled (30-45 minutes). Preheat your coventional oven to 375˚F (190˚C).
Baking:
- Bake: Preheat your coventional oven to 375˚F (190˚C). Bake rolls for 16-18 minutes or until golden brown and the internal temperature reaches 190˚F (88˚C). Move to a cooling rack to cool and avoid soggy bottoms.
- Optional: Brush hot rolls with soft butter for a softer crust.
Notes
- Stand Mixer: Add all ingredients to the mixer bowl in the same order. Mix on low until combined. Knead with a dough hook on speed 2 or 3 until smooth and elastic (5-10 minutes). Cover and let rise until doubled, then shape and bake as directed.
- By Hand: Combine ingredients into a shaggy dough in a large bowl. Knead on a floured surface until smooth and elastic (10-20 minutes). Place in a greased bowl, cover, and let rise until doubled. Shape and bake as directed.
- Using Active Dry Yeast: Dissolve in 1/4 cup lukewarm liquid from the recipe and let sit for 10 minutes before adding to wet ingredients. Proceed as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Questions and Answers
Yes. Shape and refrigerate overnight. Let them come to room temperature and bake when puffy.
Store in a Ziploc bag or bread box. Freeze for longer storage (double-wrap to prevent freezer burn).
Store in a Ziploc bag or bread box. Freeze for longer storage (double-wrap to prevent freezer burn).
Yes, but reduce the salt to balance the added salt in the cornmeal.
Final Thoughts
These cornbread rolls strike the perfect balance between rustic and refined. Whether you’re pairing them with Ham Stew or slathering them with honey butter, they’re guaranteed to draw praise. Don’t be surprised if they outshine the main dish. If you enjoyed these rolls, try my Cornbread Twists for a trip down memory lane.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
The recipe was adapted from One Hundred Years of Bread by Sidney Brockman Carlisle.
Can I just make this recipe into a loaf of bread. Would I have to increase the yeast or any other ingredient? I think it may be good toasted with the cornmeal in it. Just made your oatmeal bread with sunflower seeds. It turned out great. Too hot to eat yet but the aroma is wonderful!!
Hi Lynda,
I have never tried the yeast cornbread rolls as a loaf. If you do, let me know. I would not increase the yeast at all. But you might use bread flour instead of all-purpose flour to give the dough some strength when you make a loaf so it won’t cave in.
I can’t wait to hear how it turns out for you.
It appears that I am addicted to this website! I am worried that there may not be enough hours in this day to try everything that I am excited to try. They are not only unusual, but well thought through… They are delicious! For example, I have seen many cornbread recipes over the years – but none yeasted! These yeasted cornbread muffins are wonderful! They not only look beautiful they are insanely delicious! Hmm… what might be next for me! Thank you, Paula… You have such a wonderful site which I appreciate very much!!
Made these this morning. Absolutely lovely! Your directions are spot on!
Thank you, Lois. Translating what’s in my brain into clear directions is not always easy.
These dinner rolls are awesome!! So easy and so delicious! The cornmeal gives just a hint of crunch. Wonderful!!
These look great! Could they be made with yellow cornmeal? I realize that in doing so the color of the rolls will be affected.
Jocelyn,
Yellow cornmeal has a slightly coarser texture so may have more of an impact on the finished product. Although I haven’t tried it, I predict the rolls would still be delicious.
Thanks for writing, Paual. Would corn flour be better than yellow cornmeal if I can’t find the white cornmeal?
I finally tried these rolls, and they are delicious! I used 1/4 cup yellow cornmeal and 1/4 cup corn flour because I don’t have white cornmeal. This combination yielded a very nice texture. I also don’t have a bread machine, but this dough was easy to make by hand. My rolls were ready in 12 minutes. Thanks for a terrific recipe!