Cornmeal Yeast Rolls

Name: Cornmeal Yeast Rolls
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1-3/4 cups warm skim milk (110° to 115°); 1-1/2 cups cornmeal; 1/2 cup egg substitute; 1/3 cup sugar; 1/4 cup canola oil; 1/4 cup reduced-fat butter, melted; 1 teaspoon salt; 5 to 5-1/2 cups all-purpose flour; Additional melted reduced-fat butter, optional

11 ingredients

4 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1-3/4 cups warm skim milk (110° to 115°)
1-1/2 cups cornmeal
1/2 cup egg substitute
1/3 cup sugar
1/4 cup canola oil
1/4 cup reduced-fat butter, melted
1 teaspoon salt
5 to 5-1/2 cups all-purpose flour
Additional melted reduced-fat butter, optional

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, cornmeal, egg substitute, sugar, oil, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2

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

Punch dough down. Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place two balls in each muffin cup coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes.
4

Bake at 375° for 10-12 minutes or until golden brown. Lightly brush with additional melted butter if desired. Remove from pans to wire racks to cool.