Golden Yeast Cornbread Rolls: Irresistible Bread Machine Recipe

Sneak Peek: These Golden 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. These rolls are perfect for soup or your best pot roast recipe.

Yeasty cornbread dinner rolls with butter for brushing the tops.Pin

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Have you ever wondered if you could make traditional cornbread in your bread machine? Of course, making it similar to this bread machine chocolate cake is possible. However, I have a different solution for bread machine lovers with this recipe for Yeast Cornbread Dinner Rolls.

In my mind, the disadvantages (see below) of making traditional cornbread with a bread machine have me looking for alternatives:

  • The cornbread will be the shape of your pan, which may look strange.
  • The baked cornbread is challenging to extract from the bread machine pan in one piece because of the posts and paddles.
  • The crust isn’t as lovely as when using a conventional oven.

Three Reasons Why You Need This Bread Recipe in Your Collection

  1. These cornbread rolls combine the flavors of yellow or white cornmeal with the taste and lightness of yeast.
  2. You’ll get a soft, chewy, slightly sweet interior crumb and an interesting cornmeal-flecked crust.
  3. You can make the dough in your bread machine using the DOUGH cycle. If you don’t have a bread machine, you can make them by hand or use a stand mixer. See details in the recipe notes.

Happy Bakers Speak Up

“These dinner rolls are awesome!! So easy and so delicious! The cornmeal gives just a hint of crunch. Wonderful!!”-LINDA

I love to serve these with soup or stew. Don’t forget to set out the butter and honey for non-dippers.


How Do You Make Rolls with a Bread Machine?

Many of you have read my post, “6+ Bread Maker Tips You Need To Make Marvelous Bread,” where I talk about using the DOUGH cycle on your bread machine for all bread recipes. That is how I wrote the directions for this recipe.

In a nutshell:

Mix all the ingredients at once in your bread machine. Let your bread maker do all the hard work. At the end of the DOUGH cycle (where the first rise happens), you will remove the dough, shape it into rolls, and leave them on the counter for the last rise. Then, you will bake the rolls in your conventional oven.


Ingredients and Substitutions

  • FLOUR: The recipe calls for bread flour, but you can substitute unbleached flour or bleached all-purpose flour if that’s what you have. I prefer bread flour because it contains more gluten than all-purpose flour. Cornmeal has no gluten, so bread flour helps keep the bread from being too crumbly.
  • CORNMEAL: White (see the old picture below) or yellow cornmeal will work (first picture above). Yellow cornmeal will change color, but they still taste great. Even a coarse stone ground meal will work.
  • MILK: Whole milk, 2%, or fat-free is acceptable. I prefer whole milk for the maximum flavor.
  • SUGAR: Use granulated sugar. To substitute honey (I would use three tablespoons), you may need to add a little extra flour. Learn how to check your dough using this secret.
  • SALT: I designed this recipe for table or sea salt. If you want to use Kosher salt, use ¼ teaspoon extra.
  • EGGS: I always use large eggs in all my bread recipes. If you use a different size, adjust the overall liquid in the recipe accordingly. (If using smaller eggs, you may need to add more liquid. Add less liquid to the dough when using larger eggs.
  • YEAST: Anytime you use a bread machine, instant or bread machine yeast is easier. 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. Dissolving active dry yeast is optional with modern-day formulations.
cornmeal yeast dinner rolls made with white cornmeal in a cupcake holderPin
These cornmeal rolls contain white cornmeal instead of yellow cornmeal.

How To Make Cornbread with Yeast

All ingredients for Yeast cornbread added to the bread machine panPin
Add all ingredients to the bread machine pan in the order listed. Next, select the DOUGH cycle and press the START button.
Looking for the dough to clump.Pin
Open the lid and check the dough in the first minute after starting the DOUGH cycle. The dough should begin to clump. If the dough is crumbly or soupy, check if you measured everything correctly.
Smooth dough at the end of the kneading phasePin
Check the dough again about 15-17 minutes into the DOUGH cycle. It should be smooth and elastic, as seen in the picture. The dough should stick to the sides, then pull away cleanly.
dough at the end of the DOUGH cycle, ready to pull out of the panPin
When the dough doubles in size (usually at the end of the DOUGH cycle), remove it from the bread machine pan onto a floured surface.
kneading and pressing the bubbles in the doughPin
Use your hands to press all the air out and shape the dough into a smooth ball.
dividing the dough to make rollsPin
Divide the dough into equal parts depending on how many and how big you want your rolls. For example, if you wish to make 12 rolls baked in a muffin pan, as seen below, divide the dough into 24 pieces.
double balls for rollsPin
One option is to make small balls and place two inside each muffin cavity. Or roll larger balls and put only one in each muffin cavity, or place the large balls inside two eight or 9-inch round pans, as seen in this recipe for my favorite classic dinner rolls.
rolling out dough "biscuit style"Pin
Or roll the dough into a square or rectangle. Cut like biscuits.
arranging rolls on a cookie sheetPin
Arrange the rolls as close or far apart as you wish, depending on whether you want a crust on all four sides. You could place these rolls into a 13 x 9-inch metal lasagna pan.
Covering rolls before second risePin
Cover the rolls for this last rise. It usually takes 30-45 minutes, but don’t watch the clock. Watch the rolls. They should be puffy and not quite twice their original size.
Yeast Cornbread rolls--five on a platePin
Bake at 375˚F (190˚C) until golden brown and the internal temperature reads 190-195˚F (88˚C).
Check with a quick-read digital thermometer. Cool on a wire rack to avoid soggy bottoms. Brush with butter for a softer crust, if desired.

FAQ for Yeast Cornmeal 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 are 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 Ziploc bag or a bread box. Don’t store bread in the refrigerator. Freezing is good, but double-wrap the rolls to prevent freezer burn.

What if my cornbread yeast dough seems too sticky?

Don’t forget to check the dough after it kneads in the bread machine for 10-12 minutes. If the dough sticks to the side and won’t pull away, add flour one tablespoon at a time. If the dough is too dry and won’t stick to the sides, add water, one tablespoon at a time. Allow the dough to incorporate the additional flour or water before adding more.

Can I use self-rising cornmeal instead of regular cornmeal?

Yes. Reduce the salt a bit to compensate for the added salt in the cornmeal.

What is good to serve with these rolls?

These rolls are excellent with soup. My favorite would be Ham Stew. The broth is superb.

The recipe was adapted from One Hundred Years of Bread by Sidney Brockman Carlisle.


📌Kitchen Tip📌

These rolls are best eaten the day you make them. Cut the cornbread into small cubes and make croutons if you have leftovers. According to my friend Scooter of Scooter’s Spaghetti fame, she sprays her cornbread cubes with olive oil and sprinkles them with salt. Toast in your oven at 300˚F until they turn golden, crispy, and crunchy. Delicious on salads or in this Squash and Green Chile Casserole.


Parting thoughts: If you like these rolls, try my Cornbread Twists. They will remind you of the canned cornbread twists Pillsbury used to sell in the refrigerator case. So good!!


Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

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baked yeast cornbread dinner rollsPin
Yield: 12 rolls

Yeast Cornbread Recipe: A Bread Machine Dinner Roll

These are interesting yeasty cornbread rolls that are mixed and kneaded in a bread machine. The cornmeal adds an interesting crunch to the crust and the texture.

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Prep time: 30 minutes
Cook time: 20 minutes
Rising Time: 2 hours 15 minutes
Total time: 3 hours 5 minutes

Ingredients
 

  • ½ cup (113 g) boiling water
  • cup (106 g) yellow or white cornmeal
  • ½ cup (113 g) milk
  • 1 large (50 g) egg
  • ¼ cup (57 g) butter
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • cups (300 g) bread flour
  • teaspoon bread machine or instant yeast

Instructions

  • Add 1/2 cup (113 g) boiling water and 2/3 cup (106 g) yellow or white cornmeal to the bread machine pan. Select the DOUGH cycle and let it run for a minute to combine. If you prefer, mix the cornmeal and water in a separate bowl, then pour the mixture into the bread machine pan.
  • Add 1/2 cup (113 g) milk, 1 large (50 g) egg, ¼ cup (57 g) butter, 1 teaspoon salt, 2 tablespoons granulated sugar, 2½ cups (300 g) bread flour, and 1½ teaspoon bread machine or instant yeast to the pan.
  • Select the DOUGH cycle and press START.
  • After 1 minute, check the dough to be sure it is starting to clump. After 15 minutes, check again to make sure the dough is not too wet or too dry–just sticking to the side, then pulling away cleanly. If too wet, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of liquid 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. Lightly knead and press out any bubbles. Shape into a smooth ball.

Shaping rolls:

  • Divide dough into 24 equally-sized portions and roll each one into a ball. Place two balls inside each cup of a muffin pan. Or portion into 12 balls and put one ball in each muffin cup or divide between 2 8-inch cake pans. You can also roll out the dough like biscuits. (See pictures in the post.)
  • 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).
  • 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

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 a dough hook, turn speed to 2 or 3 and continue beating/kneading until the 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 the 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, which 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 the recipe
  • Please note: If you substitute regular yeast for instant or bread machine yeast, you can dissolve it before adding it to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid 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.

Nutrition

Serving: 1 | Calories: 185kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 236mg | Potassium: 89mg | Fiber: 2g | Sugar: 3g | Vitamin A: 149IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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10 Comments

  1. 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!!

    1. 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.

  2. 5 stars
    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!!

  3. 5 stars
    Made these this morning. Absolutely lovely! Your directions are spot on!

    1. Thank you, Lois. Translating what’s in my brain into clear directions is not always easy.

  4. 5 stars
    These dinner rolls are awesome!! So easy and so delicious! The cornmeal gives just a hint of crunch. Wonderful!!

  5. These look great! Could they be made with yellow cornmeal? I realize that in doing so the color of the rolls will be affected.

    1. 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.

      1. Thanks for writing, Paual. Would corn flour be better than yellow cornmeal if I can’t find the white cornmeal?

        1. 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!