Favorite Cornmeal Pan Rolls

Name: Favorite Cornmeal Pan Rolls
Ingredients: 1-2/3 cups milk; 2/3 cup cornmeal; 2/3 cup sugar; 1/2 cup butter, cubed; 1 teaspoon salt; 4 teaspoons active dry yeast; 1/4 cup warm water (110° to 115°); 2 eggs; 1 cup whole wheat flour; 3 cups all-purpose flour

10 ingredients

3 steps

Ingredients

1-2/3 cups milk
2/3 cup cornmeal
2/3 cup sugar
1/2 cup butter, cubed
1 teaspoon salt
4 teaspoons active dry yeast
1/4 cup warm water (110° to 115°)
2 eggs
1 cup whole wheat flour
3 cups all-purpose flour

Directions

1

In a saucepan, bring milk to a simmer. Gradually whisk in cornmeal; simmer for 3-4 minutes or until thickened. Stir in the sugar, butter and salt. Remove from the heat; cool to 110°-115°.
2

In a bowl, dissolve yeast in warm water. Add cornmeal mixture, eggs and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3

Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each piece into a roll. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown.