Cornmeal Yeast Rolls
Soft, buttery cornmeal yeast rolls with a slightly crispy crust and tender interior, perfect for family dinners, holidays, or as a snack with butter and jam.
Ingredients
Instructions
- Combine 1 1/2 cups flour and yeast in a mixing bowl.
- In a pot, heat the milk, margarine, brown sugar, and salt to 115° to 120°F.
- Add the heated mixture to the flour and yeast. Stir well.
- Add the egg and beat for 3 1/2 minutes.
- Add the cornmeal and beat until combined.
- Gradually add the remaining flour, mixing well.
- Turn the dough out onto a floured surface.
- Knead until smooth and elastic.
- Grease a bowl and place the dough inside. Let rise until doubled in size.
- Turn the dough out onto a floured surface again.
- Divide the dough into rolls.
- Place the rolls on a greased baking pan.
- Let the rolls rise again.
- Bake at 375°F for 20 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of regular milk. If you don't have margarine, unsalted butter can be a great substitute. To ensure perfect rolls, make sure your milk is at the right temperature before adding to the yeast mixture. If your dough feels too sticky, gradually add more flour until manageable.
Serving Suggestions
These cornmeal yeast rolls are delightful served warm with butter. They pair beautifully with Macaroni Au Gratin or can be enjoyed alongside a hearty soup or salad. Consider serving them at brunch with a spread of jams for a tasty addition to your table.
Storage & Reheating
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to a month. To reheat, wrap in aluminum foil and warm in a preheated oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cornmeal Yeast Rolls contains roughly 350 calories, with 8g protein, 62g carbohydrates, and 8g fat. It is a good source of protein (16% of the Daily Value), iron (16% of the Daily Value), and dietary fiber (10% of the Daily Value).
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).
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may be slightly different. Bread flour has a higher protein content, which contributes to the rolls' chewy texture. If using all-purpose flour, you may want to knead a bit longer to develop gluten.
How do I know when the rolls are fully baked?
The rolls are done when they are golden brown on top and sound hollow when tapped on the bottom. You can also use a thermometer; they should reach an internal temperature of about 190°F. Keep an eye on them to avoid overbaking.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and let it rise, then punch it down and refrigerate it for up to 24 hours. When ready to bake, take it out, allow it to come to room temperature, shape into rolls, and let them rise again before baking.
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).