Cornmeal Polenta Rolls
Ingredients
Instructions
- Add cornmeal, sugar and salt to a medium sauce pan. Stir in milk. Cook and stir mixture until it comes to a boil. Reduce heat and cook and stir for 2 minutes. Remove from heat and add butter. Stir until melted.
- Pour mixture onto a sheet pan and refrigerate for one hour.
- When cold, transfer to the bowl of a stand mixer.
- Dissolve yeast in lukewarm water. Add to conrmeal mixture, along with eggs.
- Add flour to bowl and using dough hook, mix at medium speed for 10 minutes.
- Shape dough into ball. Place in a lightly greased bowl, turning once to grease surface and cover. Let rise in a warm place until almost doubled in size.
- Punch down dough, pour onto lightly floured surface and divided into 24 equal pieces. Shape into rolls and place on parchment-lined sheet pan, 2 inches apart. Slit top of each roll and spray with water. Cover loosely with plastic wrap and let proof until doubled. Preheat over to 375 degrees.
- Make an egg wash and brush tops of rolls.
- Bake 16 to 22 minutes until golden brown. Mist oven when you put them in (or pour water into your rocks!).
Nutrition & Diet Analysis (per serving)
691
kcal
35% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).