Cornmeal Rolls

Name: Cornmeal Rolls
Ingredients: 2-1/4 cups warm water (110° to 115°), divided; 1/3 cup cornmeal; 1/4 cups sugar; 3 tablespoons canola oil; 2 teaspoons salt; 2 packages (1/4 ounce each) active dry yeast; 2 large eggs; 5 to 5-1/2 cups all-purpose flour; Melted butter; Additional cornmeal

10 ingredients

5 steps

Ingredients

2-1/4 cups warm water (110° to 115°), divided
1/3 cup cornmeal
1/4 cups sugar
3 tablespoons canola oil
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
2 large eggs
5 to 5-1/2 cups all-purpose flour
Melted butter
Additional cornmeal

Directions

1

In a large saucepan, combine 1-3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture comes to a boil, about 9-11 minutes. Cool to 120°-130°. Place in a large bowl. Dissolve yeast in remaining water; add to cornmeal mixture. Add eggs; beat until smooth. Stir in enough flour to make a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45-60 minutes.
3

Punch dough down. Shape into 24 balls. Place on greased
4

; brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes.
5

Bake at 375° for 18-20 minutes or until golden brown. Immediately remove from pan; serve warm.