These tender rolls will be on our Easter table this year. They taste similar to a standard white dinner roll but with a slight cornmeal flavor and texture. These taste yummy with pork loin, soup or as sandwich buns.
This makes a nice big batch, too — enough to stash a large bag in the freezer for another meal!
- 2 1/4 c. warm water, divided
- 1/3 c. cornmeal
- 1/4 c. sugar
- 3 T oil
- 2 tsp salt
- 2 pkg yeast
- 2 eggs
- 5 c. flour (or more if necessary)
- melted butter
- additional cornmeal
In a saucepan, combine 1 3/4 c. water, cornmeal, sugar, oil and salt. Stir over medium heat until boiling, about 10 minutes. Remove from heat and cool until the temperature reaches 120-130 degrees. (If it’s too hot, it will kill the yeast.)
In a mixer bowl, dissolve yeast in the remaining 1/2 c. warm water. Add cornmeal mixture and eggs. Mix well with dough hook attachment. Add enough flour to make a soft dough.
Knead with dough hook several minutes or until dough is smooth and elastic. If using a proofer, transfer to the proofer and let rise until doubled, about 45 minutes. If not using a proofer, oil the top of the dough, cover and let rise in a warm place until doubled, about 60 minutes.
Deflate the dough. Shape into 2-3 inch balls. This recipe should make about 24 rolls. Place dough balls on parchment-covered baking sheets. Brush butter over the tops and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes.
Bake at 375 degrees for 18 to 20 minutes or until golden brown.