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.
Add 1/2 cup boiling water and 2/3 cup 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 milk, 1 large egg, ¼ cup butter, 1 teaspoon salt, 2 tablespoons granulated sugar, 2½ cups bread flour, and 1½ teaspoon bread machine or instant yeastto 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.