CORN YEAST ROLLS
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
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
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
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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