Ingredients Jump to Instructions ↓

  1. 2-1/2 cups all-purpose flour

  2. 1/2 cup cornmeal

  3. 2 tablespoons sugar

  4. 1 package (1/4 ounce) active dry yeast

  5. 1 teaspoon salt

  6. 1 cup water

  7. 3 tablespoons butter, divided

  8. 1 egg, lightly beaten

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13-in. x 9-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks. Yield: 1-1/2 dozen.


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