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! #bread #homemadebread #thanksgiving #christmas #cornbread #yeast
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 13x9-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.