SOFT CORNMEAL ROLLS

This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.#FruitAndHoney

I found this recipe for dinner rolls made with cornmeal a while ago and knew they’d be perfect for the Smucker’s® Fruit & Honey Fruit Spread I just bought. I adore homemade bread in any form but there’s something amazing about soft & buttery rolls that just came out of the oven. These have got to be one of my favorite recipes for rolls ever. They have a lovely flavor and the texture- it’s light and feathery and just perfect.

Smucker’s® Fruit & Honey Fruit Spread is a new variety of jam that can be purchased at your local Kroger store. There are four flavors available- Triple Berry, Blueberry Lemon, Tropical and Strawberry. All flavors have been naturally sweetened with honey, which gives the jam a lovely bright flavor and the perfect texture for spreading on fresh homemade rolls in my case! Kroger is offering a digital coupon for this new Smucker’s® Fruit & Honey Fruit Spread here– you can load it to your rewards card right now.

Soft Cornmeal Rolls

• 2 1/4 cups water, divided
• 1/3 cup cornmeal
• 1/4 cup sugar
• 3 TBSP vegetable oil
• 2 tsp salt
• 1 TBSP + 1 1/2 tsp active dry yeast (2 packets)
• 2 eggs
• 5 1/2-6 1/2 cups flour*
• 4 TBSP melted butter, divided + 3 TBSP cornmeal, to top rolls

Combine 1 3/4 cup water, 1/3 cup cornmeal, sugar, oil and salt in a medium sized glass bowl. Microwave on high 4 minutes. Mixture will boil. Remove from microwave and let sit about 10 minutes, until mixture cools to between 120 an 130 degrees F.

Dissolve yeast in the remaining 1/2 cup of water. Combine yeast water and cornmeal mixture in a large mixing bowl. (I used my Kitchenaid mixer.) Add in eggs and half the flour. Mix until smooth. Add remaining flour. Knead dough for 8 minutes on a low mixing speed. (I do not recommend kneading this dough by hand just because it is really sticky!) Dough will be very soft and may not hold its shape, depending on what type of flour you used. Cover with plastic wrap that’s been sprayed with non-stick spray and let sit in a warm spot for 45 minutes to 1 hour, until dough has doubled in size.

Sprinkle top of dough with additional flour and punch it down. Scrape dough onto a floured countertop. Prepare a jelly roll pan by spraying it with non-stick spray.

Using a knife and/or kitchen shears and additional flour, divide dough into 24 pieces. Pinch and roll each piece into a ball. After I’ve cut the dough into pieces, usually each piece is nowhere near round shape. I like to take the edges of the piece and pinch them into the middle- this creates one flat side. Use that flat side to try and roll it all into a ball, then set roll in the pan round side up.

Brush rolls with 2 TBSP melted butter and dust with the 3 TBSP cornmeal. Let rise in a luke-warm oven for 30 minutes.  (I usually turn the oven on for about 3 minutes, then turn it off and put my rolls in there to rise.)

Turn oven on to 375 degrees F and bake rolls for 20-22 minutes. Brush with remaining 2 TBSP melted butter and serve topped with Smucker’s® Fruit & Honey Fruit Spread.

*I used 1 cup whole wheat flour and the rest all-purpose flour. If you have dough enhancer, you can replace 1/4 cup of the all-purpose flour with it as it helps to give the bread a softer, fluffier texture. How much flour you use really depends on how humid of a day it is where you live! I’ve made this with 5 1/2 cups of flour, and I’ve had to use 6 1/2 cups of flour! If you’re unsure how much to use, just add 6 cups and it will be great!

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SOFT CORNMEAL ROLLS

Prep Time

2 hrs

Cook Time

20 mins

Total Time

2 hrs 20 mins

 

Servings: 24

Author: Butter With A Side of Bread

Ingredients

• 2 1/4 cups water divided
• 1/3 cup cornmeal
• 1/4 cup sugar
• 3 TBSP vegetable oil
• 2 tsp salt
• 1 TBSP + 1 1/2 tsp active dry yeast 2 packets
• 2 eggs
• 6-6 1/2 cups flour*
• 4 TBSP melted butter divided + 3 TBSP cornmeal, to top rolls

Instructions

1. Combine 1 3/4 cup water, 1/3 cup cornmeal, sugar, oil and salt in a medium sized glass bowl. Microwave on high 4 minutes. Mixture will boil. Remove from microwave and let sit about 10 minutes, until mixture cools to between 120 an 130 degrees F.
2. Dissolve yeast in the remaining 1/2 cup of water. Combine yeast water and cornmeal mixture in a large mixing bowl. (I used my Kitchenaid mixer.) Add in eggs and half the flour. Mix until smooth. Add remaining flour. Knead dough for 8 minutes on a low mixing speed. (I do not recommend kneading this dough by hand just because it is really sticky!) Dough will be very soft and will not hold a shape. Cover with plastic wrap that's been sprayed with non-stick spray and let sit in a warm spot for 45 minutes to 1 hour, until dough has doubled in size.
3. Sprinkle top of dough with additional flour and punch it down. Scrape dough onto a floured countertop. Prepare a jelly roll pan by spraying it with non-stick spray.
4. Using a knife and/or kitchen shears and additional flour, divide dough into 24 pieces. Pinch and roll each piece into a ball. After I've cut the dough into pieces, usually each piece is nowhere near round shape. I like to take the edges of the piece and pinch them into the middle- this creates one flat side. Use that flat side to try and roll it all into a ball, then set roll in the pan round side up.
5. Brush rolls with 2 TBSP melted butter and dust with the 3 TBSP cornmeal. Let rise in a luke-warm oven for 30 minutes. (I usually turn the oven on for about 3 minutes, then turn it off and put my rolls in there to rise.)
6. Turn oven on to 375 degrees F and bake rolls for 20-22 minutes. Brush with remaining 2 TBSP melted butter and serve topped with Smucker's® Fruit & Honey Fruit Spread.
7. *I used 1 cup whole wheat flour and the rest all-purpose flour. If you have dough enhancer, you can replace 1/4 cup of the all-purpose flour with it as it helps to give the bread a softer, fluffier texture.

This is a sponsored conversation written by me on behalf of The J.M. Smucker Company®. The opinions and text are all mine.