Ingredients for Cornmeal Rolls
- 1 ¾ cups (416ml) warm water (105-115°F)
- 1 cup (100g) fine cornmeal
- ¼ cup (50g) granulated sugar
- Vegetable Oil
- 1 teaspoon salt
- Active Dry Yeast
- 2 large eggs
- All Purpose Flour
- Melted butter, for brushing
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How to Make Cornmeal Rolls
- In a medium saucepan, combine 1 ¾ cups (416ml) warm water (105-115°F), 1 cup (100g) fine cornmeal, ¼ cup (50g) granulated sugar, 2 tablespoons vegetable oil, and 1 teaspoon salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 10 minutes.
- Remove from heat and let cool to 120°F (49°C).
- Pour the cornmeal mixture into a large mixing bowl.
- In a small bowl, dissolve 2 ¼ teaspoons (7g) active dry yeast in ½ cup (118ml) warm water (105-115°F). Add to the cornmeal mixture.
- Add 2 large eggs and mix well until combined.
- Gradually add 3-4 cups (375-500g) all-purpose flour, one cup at a time, mixing until a soft dough forms. You may not need all the flour.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, or until doubled in size.
- Punch down the dough to release the air.
- Shape the dough into 24 small balls.
- Place the dough balls on a greased baking sheet.
- Brush with melted butter and sprinkle with 2 tablespoons (15g) additional cornmeal.
- Let the rolls rise, uncovered, for 30 minutes.
- Bake in a preheated oven at 375°F (190°C) for 18-20 minutes, or until golden brown.
- Remove from baking sheet and let cool slightly before serving warm.
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- To reheat frozen rolls, place them in a toaster oven at 300°F (150°C) for 5-8 minutes, or until warmed through.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
8g
Fat
2g
Carbs
7g
