Description
These Cornmeal Yeast Rolls are soft, golden, and slightly sweet with a delightful cornmeal texture. Perfectly baked until golden brown and brushed with melted butter, these rolls make a delicious accompaniment to any meal or a wonderful snack on their own.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- ½ cup plain cornmeal
- 2 Tbsp sugar
- 1 (¼-oz) package active dry yeast
- 1 tsp salt
Wet Ingredients
- 1 cup water
- 3 Tbsp butter, (divided)
- 1 egg
Instructions
- Combine Dry Ingredients: In the bowl of an electric stand mixer fitted with the dough hook, combine the flour, cornmeal, sugar, yeast, and salt thoroughly.
- Prepare Wet Ingredients: In a small saucepan, heat water and 2 tablespoons of butter until warm, about 120°-130°F. Add this mixture to the dry ingredients and beat until they are moistened.
- Add Egg and Knead: Add the egg to the dough. Beat the mixture on medium speed for 5 to 6 minutes until the dough is smooth and elastic.
- First Rise: Cover the mixing bowl and let the dough rise in a warm place until it doubles in size, approximately 1 hour.
- Shape Rolls: Punch down the dough and turn it onto a lightly floured surface. Divide the dough into 18 equal pieces and shape each piece into a ball. Place the balls into a lightly greased 13×9-inch baking pan or two 9-inch cake pans, cover, and let rise again until doubled, about 30 minutes.
- Bake Rolls: Preheat the oven to 400°F. Bake the rolls for 15 to 20 minutes until they are golden brown.
- Brush with Butter: Melt the remaining tablespoon of butter and brush it over the warm rolls immediately after baking to add flavor and a shiny finish.
Notes
- Ensure the water is warm but not hot to activate the yeast properly without killing it.
- For a softer crust, cover the rolls with a clean kitchen towel after brushing with butter.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor but expect a denser texture.
- These rolls freeze well; wrap tightly and thaw before reheating.
