Start by combining 1 3/4 cup water,1/3 cup cornmeal, sugar, vegetable oil and the salt, in a medium sized glass bowl.
Then, 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 an 130 degrees F.
Next, dissolve the yeast in the remaining 1/2 cup of water. Stir to ensure it has fully dissolved.
After that, 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.
Then, add in the eggs and half the flour and mix until smooth.
Now, add in the remaining flour and continue to mix together.*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!
Proceed to knead the dough for 8minutes 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 for45 minutes to 1 hour, until the dough has doubled in size.
Roll assembly & Prep
Grab your largest baking sheet and spray it with non-stick spray, 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 30minutes. I usually turn the oven on to 350 degree F for about 3 minutes, then turn it off and put my rolls in there to rise.
Bake & Serve
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.
If you want you can serve topped with Smucker's Fruit & Honey Fruit Spread.
Serve and enjoy!
Soft Cornmeal Rolls are a perfect addition to your next family meal. This dinner roll recipe is so light, fluffy and delicious!