Return to Content

Cornmeal Yeast Rolls

Cornmeal Yeast Rolls
0 votes, 0.00 avg. rating (0% score)
by
The cook won first prize with these rolls when she was a student at Byron Middle School. They are tasty and light like a white roll, but they have some whole grain for extra flavor. A first-rate recipe. Amber Brook, Byron, Georgia—Georgia National Fair, Perry, Georgia

Ingredients:

  • 1-1/4 cups cornmeal
  • 1 cup boiling water
  • 1 package (1 tablespoon) dry yeast
  • 1/2 cup warm water
  • 3/4 cup scalded milk, cooled to lukewarm
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1/3 cup sugar
  • 2 egg yolks, slightly beaten
  • 2 teaspoons salt
  • 4 to 5 cups flour

Instructions:

Combine the cornmeal and boiling water in a large bowl. Stir well and let stand for about 10 minutes. In a medium bowl, dissolve the yeast in the warm water. Let stand for 5 minutes. Add the milk, butter, sugar, egg yolks, and salt to the cornmeal; blend well. Gradually add the yeast mixture to the cornmeal mixture, stirring well. Slowly add enough flour to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm place (85°F) for 1 hour, or until doubled in bulk.
Punch the dough down and shape into 12 round rolls. Place on a greased baking sheet, cover, and let rise until doubled in bulk, about 30 to 45 minutes. Preheat the oven to 425°F. Bake for 20 minutes, or until golden brown. Serve warm.
Updated Thursday, February 26th, 2009
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2