Cornmeal Yeast Rolls – two favorites in one recipe! Cornbread meets yeast rolls! SO simple to make and they taste great! Perfect for your holiday meal, chili, soups, and stews. Flour, cornmeal, sugar, yeast, salt, water, butter, egg. Can make in advance and freeze for later. They make a delicious leftover turkey or ham sandwich!
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Pin This RecipeEasy Homemade Yeast Rolls
Homemade bread is one of my favorite parts of the holiday meal. I love homemade bread! The holidays are the perfect excuse to take a little extra time and whip up these Cornmeal Yeast Rolls. I know it sounds strange, but adding cornmeal to the bread dough is really delicious. All you need is a big slather of butter and you are set! These rolls are great with your holiday meal, chili, soups, stews. Try drizzling them with some honey for breakfast – AMAZING!
How to Make Cornmeal Yeast Rolls From Scratch
I know baking with yeast can be a little intimidating, but I promise these yeast rolls are very easy to make. Start by combining flour, cornmeal, sugar, and yeast in the bowl of an electric stand mixer fitted with a dough hook. Heat some water and butter and add to dry ingredients. Mix until moistened. Add an egg and mix for several minutes until smooth. Let the dough rise. Form the dough into 18 balls. Place dough in a 9×13-inch baking dish, let rise again, and bake. I like to brush the cooked rolls with some melted butter or honey butter. YUM!
- The rolls will take about 1-½ hours total to rise. One hour on the first rise and about 30 minutes on the second rise.
- You can make these rolls ahead of time and freeze for later. When ready to serve, thaw completely and reheat in the microwave or covered in the oven.
- You can split the rolls between two 9-inch cake pans. Perfect if you want to eat one pan and freeze the other pan for later.
- These rolls taste great fresh out of the oven and reheated.
What to Serve with Homemade Rolls
I have a serious weakness for homemade bread and these rolls are no exception. They are surprisingly simple to make and taste great! They will make a great addition to your upcoming holiday meal! I speak from experience when I say these make a mean leftover turkey or ham sandwich! Here are a few of our favorite recipes from the blog that go great with these yummy rolls:
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Cornmeal Yeast Rolls
Ingredients:
- 2½ cups all-purpose flour
- ½ cup plain cornmeal
- 2 Tbsp sugar
- 1 (¼-oz) package active dry yeast
- 1 tsp salt
- 1 cup water
- 3 Tbsp butter, divided
- 1 egg
Instructions:
- In the bowl of an electric stand mixer fitted with the dough hook, combine the flour, cornmeal, sugar, yeast, and salt.
- In a small saucepan, heat water, and 2 Tbsp butter until warm (about 120°-130°F). Add to dry ingredients; beat until moistened.
- Add egg to the dough and beat on medium speed for 5 to 6 minutes, until smooth and elastic.
- Cover mixing bowl and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a lightly greased 13×9-inch baking pan or two 9-inch cake pans. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 400°F for 15-20 minutes or until golden brown. Melt remaining tablespoon of butter and brush over warm rolls.
Notes:
- The rolls will take about 1½ hours total to rise. One hour on the first rise and about 30 minutes on the second rise.
- You can make these rolls ahead of time and freeze for later. When ready to serve, thaw completely and reheat in the microwave or covered in the oven.
- You can split the rolls between two 9-inch cake pans. Perfect if you want to eat one pan and freeze the other pan for later.
- These rolls taste great fresh out of the oven and reheated.
Steph
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Can you leave in the refrigerator overnight? How long if you can? Trying to find the rolls a neighbor brought over from Sacramento. Trial and error here. Thanks
delicious! i have many scratch roll recipes and this is by far the best. my granddaughters were thrilled! and i only used the kitchen aid bowl and 1 measuring cup to make!
Could you use self rising cornmeal and if so how much of the salt would you cut out? Thank you!
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Made your cornbread rolls to accompany our chilli for dinner. Absolutely amazing. Nice and crunchy on the outside and tender on inside. Instead of rolls. I spread the dough into a rectangle and scored the top with a knife and baked. Then we just pulled apart. A definite keeper recipe Thanks
Just made these and they turned out really well. I just cut the butter (2 tblp) into the dry ingredients with a pastry cutter instead of melting it first. Then 5 minutes of light kneading. This recipe would lend itself well to the addition of additional savory ingredients, like a teaspoon of onion powder or some finely grated cheese. Would also be good as a sweet roll with raisins. Overall very good recipe, easy to make
Love all of your addition ideas!