Cornmeal Rolls

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My first blog post! (How’s it look, mom?!)

While this is my first blog post, this is not my first time making these rolls! My mother taught me how to make this family recipe when I was a teenager and now I make them almost every Sunday. It is always a favorite that I return to that I know I can rely on. I can always count on everyone loving these. In fact, the batch I made in the picture, I had my brother in law over for dinner and he ate five! Honestly, If I wasn’t trying to lose my pregnancy weight I probably would have eaten at least that.

A lot of bread recipes usually involve punching down the dough and letting it rise a couple times. This recipe, you only have to let it rise once. The first time you make these it will probably take you around 2 and a half hours. Now, they take me 2 hours and a lot of that time is just letting them rise in the oven.

Cornmeal Rolls:

  • 1 TBSP yeast proofed in 1/4 cup of warm water with a touch of sugar
  • 1/3 cup of cornmeal (My mom always does 1/2 cup of cornmeal though- it’s really tasty! Just a matter of opinion.)
  • 2 cups of milk
  • 2 eggs
  • 1/2 cup of sugar
  • 1/2 cup of butter
  • pinch of salt
  • 4 1/2 cups of flour

 

Here is a step-by-step tutorial on how to make these fluffy, flavorful rolls.

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First, you are going to combine the 2 cups of milk and the 1/3 cup (or 1/2 cup) of cornmeal together on the stove. Whisk frequently. Let it come to a boil and continue to stir for about 2 minutes or so until the cornmeal is all dissolved into the milk. I know when to stop when it’s the consistency of cream of wheat.

Take it off the heat and melt the cube of butter in there along with the pinch of salt and 1/2 cup of sugar.

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Next, proof your yeast! Put 1/4 cup of warm water in a bowl and sprinkle your 1 TBSP of yeast into it. Add a little sugar into the mixture (I usually put in a teaspoon or so) and let it sit for 10 minutes while your cornmeal mixture cools. Your yeast should look foamy like the picture above.

Once your yeast is foamy beat in two eggs. Then, pour your cornmeal mixture into the yeast/egg mixture.

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Add your flour into the bowl and knead until it is a dough. You don’t need to knead for long! Just until it’s all mixed.

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Let it rise until doubled. I usually preheat my oven to 170, turn it off, and put my dough in there to sit so it has a warm environment to rise. It only takes about a half hour if you do this.

 

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Once risen, pour out your dough and shape them into rolls. Place them on a greased cookie sheet or 9×13 or whatever you want! I had a little extra dough so I made two mini loaves of bread to give to the neighbors. Put them in the oven at 350 degrees for 20 minutes until browned on the top.

 

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Wa-la! Yummy rolls are ready to eat.

 

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Hope you love them as much as my family does!

-Marinn

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