Heartland Cornmeal Rolls

These tender, slightly sweet rolls from Michelle, make great sandwiches.


3-1/4 to 3-1/2  cups flour
1  egg
1  pkg. yeast
1/2  cup cornmeal
1  cup milk
1  egg white, slightly beaten
1/4  cup brown sugar
1  Tbsp. water
1/4  cup butter or margarine
1/2  tsp. salt


In a large mixer bowl combine 1 1/2 cups flour and yeast. In a small saucepan heat milk, sugar, butter and salt just till warm (115-120) and butter is almost melted, stirring constantly. Add to flour mixture; add egg. Beat with a mixer on low speed for 1/2 minute, sctaping bowl. Beat 3 minutes on high speed. Add the 1/2 cup cornmeal; beat on low speed till combined. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the re
maining flour to make a moderately stiff dough that is smooth and elastic, about 6-8 minutes. Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double, about 1 hour. Punch dough down. Turn out onto a lightly floured surface. Divide into 12 equal pieces. Shape into balls. Cover; let rest 10 minutes. Shape each ball into a 4-inch oval. Place 2 1/2 inches apart on greased baking sheets sprinkled with additional cornmeal. Cover; let rise in a warm place till nearly double, about 40 minutes. Using a sharp knife, make 3 shallow cuts diagonally across top of each oval. Brush with a mixture of the egg white and water. Sprinkle with additional cornmeal. Bake at 350 degrees about 20 minutes or till done.  Makes 12 rolls.

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