SOFT CORNMEAL DINNER ROLLS

Soft Cornmeal Rolls are fluffy homemade dinner rolls with incredible flavor! Yeast rolls with cornmeal have a chewy texture and are perfect served with butter & jam!

Prep Time2

Cook Time20

Total Time2 20

Course: bread, Rolls, Side Dish

Cuisine: American

Keyword: Soft Cornmeal Rolls

Servings:

Calories: 158kcal

Author: Jessica & Nellie

Ingredients

2 ¼ cups water divided
⅓ cup cornmeal 3 TBSP cornmeal, to top rolls
¼ cup sugar
3 TBSP vegetable oil
2 tsp salt
1 TBSP + 1 1/2 tsp active dry yeast 2 packets
2 eggs
5 ½-6 ½ cups flour*
4 TBSP melted butter divided

Instructions

Start by combining 1 3/4 cup water,1/3 cup cornmeal, sugar, vegetable oil and the salt, in a medium sized glass bowl.
Microwave the mixture on high for 4 minutes. The mixture will boil. Remove from microwave and let sit for about 10 minutes, until mixture cools to between 120 & 130 degrees F.
Next, dissolve the yeast in the remaining 1/2 cup of water. Stir to ensure it has fully dissolved.
Combine the yeast water and cornmeal mixture in a large mixing bowl. I used my Kitchen aid mixer, but you can also use an electric handheld mixer if that is what you have available.
Add in the eggs and half the flour and mix until smooth. Now, add in the remaining flour and continue to mix together.
Proceed to knead the dough for 8 minutes on a low mixing speed. I do not recommend kneading this dough by hand because it is really sticky. The dough will be very soft and may not hold its shape, depending on what type of flour you used.
Cover the bowl with plastic wrap, that has been sprayed with non-stick spray. Let the bowl sit in a warm spot for 45 minutes to 1 hour, until the dough has doubled in size.
Grab your largest baking sheet and line it with parchment paper; set it aside.
In a small bowl, melt 2 TBSP butter in the microwave and set aside.
Now, sprinkle your countertop with some flour and spread out. Dust the top of dough with a little flour, punch it down and scrape onto the floured countertop.
Using a knife and/or kitchen shears, divide dough into 24 pieces.
Pinch and roll each piece into a ball. 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 the roll on the prepared baking sheet, round side up.
Finish off by brushing each roll with the melted butter and dust with the remaining 3 TBSP cornmeal.
Let rise in a luke-warm oven for 30 minutes. I usually turn the oven on to 350 degrees F for about 3 minutes, then turn it off and put my rolls in there to rise.
Once the rolls have risen, start preheating your oven to 375 degrees F.
Put the baking sheet in the preheated oven and bake for 20-22 minutes. Let cool for about 5-10 minutes, brush with the remaining 2 TBSP melted butter. Enjoy!

Notes

*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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