Cornmeal Rolls

If there is one thing that every entertainer will need to make at some point in his or her life, it's dinner rolls. Whether you're the Pillsbury Crescent Rolls type or the make-everything-from-scratch overachiever, you cannot escape making rolls. In a pinch I'm all for store-bought, but when it comes to the holidays I'm an advocate for homemade. These cornmeal rolls are what I've grown up with, and they're a great example of a basic dinner roll.

The dough before time to rise.

We cut the rolls using a glass cup.
The cut rolls before time to rise. 

 The cut rolls after time to rise.

 The golden brown beauties after baking.

- 1/3 cup of cornmeal
- 2 teaspoons of salt
- 2 cups of milk
- 1/4 cup of lukewarm water
- 2 beaten eggs
- 1/2 cup of sugar
- 1 stick of butter
- 1 pkg. of active dry yeast
- 4 cups of flour (not whole wheat!!!)

1. In a pot, combine cornmeal, sugar, salt, butter and milk. Cook on medium until it thickens to a consistency similar to hot cereal.

2. Remove the cornmeal mixture from heat, and let cool down to room temperature.

3. In a small bowl, dissolve the yeast in the lukewarm water then add to the cornmeal mixture.

4. Next add the eggs and beat thoroughly.

5. Add flour to form a soft dough, using more flour if needed. Knead the dough well on a floured

6. Place your dough in a bowl with a towel over it. Leave in a warm place to rise.

7. Once doubled in size, pre-heat oven to 375.

8. Punch the dough down and roll out to a thickness of 1 inch. Cut the dough with a round cookie cutter or something similar. For as long as I can remember we've used drinking glasses.

9. Place your rolls on a greased cookie sheet and bake until golden brown, about 15 - 20 minutes.

Note: Once made, you can refrigerate the dough to bake later.

S. Roderick


  1. This is a great recipe and yes you will always need rolls!

  2. Looks yummy!



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