| Level: | Intermediate |
| Total: | 57 min |
| Prep: | 30 min |
| Inactive: | 2 min |
| Cook: | 25 min |
| Yield: | 5 to 6 dozen rolls |
Ingredients
- 2 cups milk
- 1/2 cup cornmeal
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 2 teaspoons salt
- 1/2 cup water
- 2 teaspoons quick-rise yeast
- 1/2 cup warm water
- 2 eggs, well-beaten
- 3 to 5 cups flour, as needed
Instructions
- Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.
Nutrition Facts
| Serving Size | 1 of 66 servings |
| Calories | 57 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 9 mg |
| Sodium | 57 mg |
| Serving Size | 1 of 66 servings |
| Calories | 57 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 9 mg |
| Sodium | 57 mg |
Reviews
These were really a five star recipe, but I gave it a four because of the vague written directions. I had no idea if this was a “no-knead” bread or if the “soft dough” meant wet and sticky or supple and elastic. Since no information was given I did not knead the bread. I just added the five cups of flour to hold it together and put it in the greased bowl. After the first rise, I didn’t punch it down and the dough was rather sticky. But I shaped the rolls anyway with a little flour on my bench. As luck would have it, they turned out fine, but I can’t help wondering if I had kneaded them before the first rise and punched it down after the second rise if they would they have turned out even better.
I have made these for the holidays every year for the past five years and my family loves them. It’s no longer a request, but a demand! They all insist I make them… and now I make a double batch, because when I show up with them, everyone digs in and gobbles them up, and we still have enough for dinner.
I have been known to play with the salt & sugar ratios depending on what we’re serving. I like them a little sweeter with beef and lamb dinners and more savory with turkey.
One of my favorite recipes!
Overall, this is a great recipe. It would be a little easier to follow if there were instructions on kneading. I used a kitchenaid stand mixer with dough hook attachment, and it worked fine, although the dough never released from the sides on its own.
Also, add honey butter in the last 5 minutes, or even better butter and barley malt syrup in the last 1 minute.