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Wednesday, December 7, 2011

Cornmeal Dinner Rolls



From the kitchen of One Perfect Bite...I've been testing a few recipes for new versions of soups and stews this week. I've also been looking for different breads or rolls that could be served with them. When I saw these cornmeal dinner rolls, I thought they'd be perfect to serve with the heavier winter meals I was testing. I made them tonight and while they are pleasant enough, I must confess they are no match for the "bread in my head." The reason for a less than stellar review is that the dough is wet and hard to work with. With patience it comes together, but, while the finished rolls are very nice, they aren't, in my opinion, worth the effort it takes to get them to the table. I made one other embarrassing discovery when I tasted them. I'd made them before. They are nearly identical to sandwiches rolls I posted earlier in the year. I had forgotten about them until that first taste, and, while you can't see it, my face is really, really red. At least I'm consistent in my criticism. The addition of cornmeal makes the rolls interesting and very moist. Here's the recipe for those of you I haven't scared away.

Cornmeal Dinner Rolls...from the kitchen of One Perfect Bite courtesy of Taste of Home Magazine

Ingredients:
2 cups whole milk
1/2 cup sugar
1/2 cup butter, cubed
1/3 cup cornmeal
1-1/4 teaspoons salt
1 package (1/4 ounce) active dry yeast or 2-1/4 teaspoons active dry yeast
1/4 cup warm water
2 eggs
4-3/4 to 5-3/4 cups all-purpose flour
2 tablespoons butter, melted
1 tablespoon cornmeal

Directions:
1) In a large saucepan, combine milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5-8 minutes or until thickened. Cool to 110 to 115 degrees F.
2) In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3) Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
4) Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes.
5) Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° for 13-17 minutes or until golden brown. Remove from pans to wire racks; serve warm. Yield: 2-1/2 dozen.










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38 comments :

Ginny said...

I'm sure I could a eat half dozen in one sitting, or make little sandwiches out of them and eat at least three. I love the smell of homemade bread!! Since I am unable to make it anymore, I have been thinking of getting a bread machine, but don't know if it would be worth it.

Elin said...

Mary...I still have cornmeal in the fridge so I shall try this out :) Looks yummy ! :)

Have a nice day,
Elin

Elin said...

Mary...I still have cornmeal in the fridge so I shall try this out :) Looks yummy ! :)

Have a nice day,
Elin

EliFla said...

Hi dear MAry...I'm not scared about this recipe, I think I'm going to like it, even if served with Porcini Mushrooms and good sausages!!! Have a great great day, hugs, Flavia

Rachana said...

Those dinner rolls perfect. Thanks for sharing a great recipe, Mary.

Hovkonditorn said...

You did not scare me away :) These look very nice!

Food, Fun and Life in the Charente said...

I bet those are good, will give them a try. Take care Diane

Ambreen said...

Sounds wonderful, simply awesome.

Lisa said...

Oh, who doesn't love soups and stews. Everyone always says they hate the cold weather. I love it. Break out the soup with a roll or two - or a dozen.

Priya said...

Dinner rolls looks super prefect and yummy.

Tanna at The Brick Street Bungalow said...

Sounds delicious with a nice hearty stew. ;) I'm sure that your 'worst' reviewed recipe is still fantastic. LOL! But, I do confess to being much more inclined to give the sock-moving recipes a quick go! ;) blessings ~ tanna

Lizzy said...

Oh, I bet these perfect gems have a great texture from the cornmeal. Another delicious recipe, Mary!

Jenn said...

It's ok, Mary... you look good in red :) Seriously, you probably could have not said a word about them being like another recipe, most of us would not have remembered :)
It's too bad they did not deliver, though, they sure look good!!

Penny said...

I would have tried them several times. I love recipes with cornmeal added. It is good in pie crust too. They look delicious.

The Café Sucré Farine said...

Mary, your honesty cracks me up! They certainly look delicious to me, especially warm with a nice pat of butter, mmmmmmmm!

Sue/the view from great island said...

I love your rolls, even when you give them less than stellar reviews, they look so perfect I'm tempted to try them. I still have your pumpkin rolls on my to do list. These looks beautiful.

Vicki Bensinger said...

Don't you just hate it when you take time to make something only to find you dislike it? I do think they sound delicious but I will take your word for it. Thank you for sharing this post.

Clint said...

Too bad they don't taste as good as they look, because THEY LOOK MAH-VELOUS...

In our house, we stick with cornbread.

Adam said...

When I saw the image I was sooo hoping for a spectacular review, your picture literally made me utter "ooooooo."
And I wouldn't be too embarrased. I hope that someday I eventually blog so much that I forget what I've baked :). I call that livin' the dream :).

Stephanie said...

Those look so yummy for a cold day like this. I'm picturing them next to a bowl of warm soup. :)

Erika K from Gluten Free Diet Guide said...

I bake gluten free at my house, so I'll have to do this one a little differently. I've thought about adding cornmeal to one of my roll recipes, but it will be nice to have kind of a template to work with as far as amounts. Great inspiration!

Sofia.Lopez said...

Hello Mary,
I really like the amazing look they have...and you didn´t scared me away, no way! :)
Big kiss for you and have a really nice day

Anna A. said...

I love your honest reviews and props to you for still posting recipes that are just ok.

vianney said...

No need to get red, I am sure we have all done this...I know I have, lol many time..thanks for the honest review.

That Girl said...

So sorry they weren't as expected, but thanks for the warning for the rest of us.

Rita said...

These must be so good and they look fantastic. I am pretty sure this would work in my brad machine.
Rita

France@beyondthepeel said...

What a great idea to make the cornmeal just a small addition. The lightness of the bread remains and the crunch and texture of the cornmeal is and added surprise.

Pam said...

Mary, there would be a lot of perfect bites in these dinner rolls! They look delicious and are a must try. I like about anything with cornmeal.

Reshmi Mahesh said...

Beautiful and yummy looking dinner rolls..

Kim said...

Really like these cornmeal rolls and I'm pretty sure they would be a hit here! I will try these for sure!

kitty said...

You would never scare me away! I am always amazed at all the recipes you write about & post. I do have to ask if you've ever tried any recipes from "Artisan Breads in 5 Minutes a Day"? I adore these breads & they are perfect for soups.

Claudia said...

Interesting - except for the odd cheese biscuit - I never think to make my own rolls unless it's a holiday! I like cooking with cornmeal - but I am impatient if the dough is hard to work. They do look good though - your fresh breads always do.

teresa said...

bummer that they didn't turn out the way you hoped, but they sure are beautiful!

Joanne said...

Ugh so sad! I would love to find a bread cornmeal roll recipe!

laurie said...

I pinned these on recipes to try!

Jen said...

I love the combination of flour and corn meal - makes for the perfect rolls!

lena said...

but the rolls look so good with the golden crust, i would love to try bread with cornmeal too one day!

Choclette said...

These rolls are such a gorgeous colour. I haven't come across using polenta in yeasted breads before - I like it.

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