Corn Yeast Rolls Recipes

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CORN YEAST ROLLS



Corn Yeast Rolls image

These are my favorite rolls in the whole world. They have the corny taste of a cornmeal muffin, but are a yeast roll that you can serve with a fancy dinner.

Provided by COOKPOT

Categories     Bread     Bread Machine

Yield 8

Number Of Ingredients 9

⅔ cup milk
2 tablespoons vegetable oil
2 tablespoons margarine, melted
1 egg
½ cup cornmeal
1 teaspoon salt
2 tablespoons white sugar
3 cups all-purpose flour
1 tablespoon active dry yeast

Steps:

  • Place ingredients in bread machine pan in the order suggested by the manufacturer. Select dough cycle. Start. Add water if needed while the dough is mixing.
  • Once cycle is complete, shape dough into 8 to 10 balls. Arrange in a greased 9 inch pie pan. Allow to rise in a warm spot until doubled in size.
  • Bake in a preheated 400 degree F (205 degree C) oven for about 45 minutes, or until the rolls begin to brown.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 47.3 g, Cholesterol 24.9 mg, Fat 7.8 g, Fiber 1.9 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 4.4 g

YEAST CORN ROLLS



Yeast Corn Rolls image

A nice side to Recipe #101079, this recipe came from Cook Now, Serve Later cookbook. Prep time includes rising time.

Provided by Sharon123

Categories     Breads

Time 2h20m

Yield 18 rolls

Number Of Ingredients 11

1 (1/4 ounce) envelope active dry yeast
1/4 cup lukewarm water
1/4 cup sugar, plus
1 teaspoon sugar
1/4 cup margarine, melted and cooled
1 cup buttermilk or 1 cup milk
1 egg
1 teaspoon salt
3/4 cup cornmeal, plus
2 tablespoons cornmeal
3 cups flour

Steps:

  • In a large bowl, an electric mixer fitted with a dough hook, or a food processor, combine the yeast, water, and 1 teaspoons of the sugar and let stand until bubbly, about 5 minutes.
  • Stir in the remaining 1/4 cup of sugar, the butter, buttermilk, egg, salt, and 3/4 cup of the cornmeal; blend well.
  • Stir in enough flour (start with about 2 cups) to make a soft dough.
  • On a lightly floured board or in the mixer or food processor, knead the dough until smooth and elastic, 7 to 10 minutes by hand, 5 minutes in a mixer, or 40 seconds in the food processor.
  • Add more flour as needed to keep the dough from sticking.
  • *At this point the dough can be stored.
  • Place in a 1-gallon food storage bag, push out all of the air, and secure with a twist tie, leaving room at the end for expansion.
  • Refrigerate for up to 3 days.
  • Transfer to a large, lightly greased bowl, turn to coat with the grease, rise in a warm, draft-free place until doubled in bulk-about 1 hour.
  • Punch the dough down and roll it out 1/2 inch thick on a lightly floured surface.
  • Cut into eighteen 3-inch rounds and set 2 inches apart on lightly greased baking sheets.
  • Cover with dry towels and let rise until almost doubled in bulk, 35 to 45 minutes.
  • Meanwhile, preheat the oven to 375°F.
  • Sprinkle the rolls lightly with the remaining 2 tbsp of cornmeal and bake until golden brown, 17 to 20 minutes.
  • Makes 18 roll.
  • •Serving later:.
  • Let the dough sit at room temperature for 2 to 2 1/2 hours.
  • Knead a few turns on a lightly floured board, then proceed starting with punching down the dough and rolling 1/2 inch thick on a lightly floured surface.

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