Cornmeal Light Rolls

Hands on Time: 15 minutes
Baking Time: 20 minutes
Total Time: 2 hours 45 minutes including rise time
Yield: About 24 rolls

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Fantastic chewy cornmeal rolls with no added fat!

Ingredients

  • 1/2 cup WEM Yellow Corn Meal
  • 1 cup milk
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 1/4 cup warm water
  • 4 tablespoons brown sugar
  • 2 eggs
  • 3-1/2 cups WEM Organic Unbleached All Purpose Flour

Topping:

  • 1 egg, beaten
  • 1 tablespoon WEM Yellow Corn Meal

Instructions

  1. In medium saucepan, bring milk and salt to a simmer. Gradually whisk in cornmeal. Cook, stirring, until thickened, about 5 minutes. Remove from heat and set aside to cool.
  2. In large bowl (or stand mixer bowl) beat together yeast, water, brown sugar, two eggs and the corn meal mush.
  3. Slowly add enough flour to form a soft dough.
  4. Turn out on floured surface. (If your mixer has a dough hook leave dough in bowl, switch attachments and knead by machine.)
  5. Knead until smooth.
  6. Place in a clean, oiled bowl, turning once to coat dough.
  7. Cover with plastic wrap or a clean dish towel.
  8. Set in warm place and let rise until double, about 2 hours.
  9. Turn out on lightly floured surface.Pinching off walnut size pieces, roll dough into balls.Sprinkle baking sheet with 1 tablespoon of corn meal.
  10. Place dough balls on baking sheet.
  11. Cover again, set in a warm place and let rise until double in bulk, about 30 minutes.
  12. Preheat oven to 375°F.
  13. Brush top of each roll with beaten egg and sprinkle with cornmeal.
  14. Cut two parallel slits in top of each roll.
  15. Bake for 20 minutes or until golden brown.

Recipe Tips and Tricks

Wonderful with butter and honey!

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
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Winter Hours: Jan. 2 - Feb 28 | Closed.
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