Cornmeal Pan Rolls

Name: Cornmeal Pan Rolls
Ingredients: 2-1/2 cups all-purpose flour; 1/2 cup cornmeal; 2 tablespoons sugar; 1 package (1/4 ounce) active dry yeast; 1 teaspoon salt; 1 cup water; 3 tablespoons butter, divided; 1 large egg, room temperature

8 ingredients

5 steps

Ingredients

2-1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup water
3 tablespoons butter, divided
1 large egg, room temperature

Directions

1

In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes.
2

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased
4

or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
5

Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.