Receta Cornmeal Rolls
If you follow me on facebook, you'll know that we just had an amazing weekend with friends and family. We had our little Rachel blessed and sealed to us in the temple.
With Thanksgiving just around the corner, I thought it was probably time to start sharing some Thanksgiving worthy recipes. I love homemade bread and rolls. Like a lot. I am always up for trying new recipes for yeast rolls. I found a recipe for cornmeal rolls ages ago, and I finally got around to making them. They were super yummy and a nice change from my favorite roll recipe. The cornmeal adds a slightly nutty flavor, and the rolls are a pretty golden yellow color. I think they would be a fabulous addition to Thanksgiving dinner. Because you can't have Thanksgiving without homemade rolls. At least I can't!
What is your one "can't have Thanksgiving without it" food? I wanna know!
Cornmeal Rolls
- 1 2/3 cups milk
- 2/3 cup cornmeal
- 2/3 cup sugar
- 1/2 cup butter
- 1 tsp salt
- 2 Tbsp instant yeast (I use SAF brand)
- 1/4 cup warm water
- 2 eggs
- 1 cup freshly ground white wheat flour (or 1 cup all purpose flour)
- 3 cups flour
Bring milk to a simmer in a medium saucepan. Stir in cornmeal and whisk for 3-4 minutes or till thickened. Remove from heat and add sugar, butter, and salt. Cool to lukewarm. In a large mixing bowl, dissolve yeast in warm water. Add cornmeal mixture, eggs, and wheat flour. Beat until smooth. Gradually add enough flour to make a soft and slightly sticky dough. Cover and let rest for 10 minutes. Form dough into balls and place on greased cookie sheet or in a 9×13" pan. Let rise till doubled (usually about 30-40 minutes). Bake at 350° for about 20-25 minutes or till lightly brown. Brush with butter while still hot.
-Makes about 15-18 rolls