Soft Yeast Cornbread Rolls (Bread Machine Recipe)

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.

12 rolls

Prep Time 30

Cook Time 20

Rising Time 2 15

Total Time 3 5

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 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. 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 milk, 1 large egg, ¼ cup cold butter, chopped finely, 1 teaspoon salt, 2 tablespoons granulated sugar, 2½ cups 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

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

Stand Mixer or Hand-Kneading Method:

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.

Nutritional Information