Saturday, November 17, 2012

Cheese and Cornmeal Batter Buns

From the kitchen of One Perfect Bite...These buns are a nice accompaniment to the heavier soups of fall and winter. They are easy to make and they freeze well, so there's no reason to be put off by the quantity of buns the recipe produces. The recipe comes from the test kitchen of Better Homes and Gardens magazine and I've used it for years. I like the buns well enough to share the recipe with you. While they are made with yeast, the buns qualify as a batter bread because the dough used to form them is beaten rather than kneaded. I think those of you try this recipe will be pleased with the results. The buns are moist and delicious and perfect to serve with a bowl of steaming tomato soup. I hope you'll give the recipe a try. Here's how the buns are made.

Cheese and Cornmeal Batter Buns...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens magazine


3-1/2 cups all-purpose flour
1 package active dry yeast
1-3/4 cups milk
1/4 cup sugar
2 tablespoons shortening
1-1/4 teaspoons salt
1 beaten egg
4 ounces sliced sharp American cheese, chopped
1/2 cup cornmeal

1) Combine 2 cups of flour and yeast in a large mixing bowl; set aside. In a medium saucepan heat and stir milk, sugar, shortening, and salt just until warm (120 degree F to 130 degree F) and shortening is almost melted. Add milk mixture to flour mixture; add egg.
2) Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cheese, cornmeal, and remaining flour. Spoon batter into a lightly greased bowl. Cover and let rise in a warm place until double in size (50 to 60 minutes).
3) Generously grease twenty-four 2-1/2-inch nonstick muffin cups. Stir dough down. Spoon into prepared muffin cups, filling each about 3/4 full. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).
4) Bake in a 375 degree F oven for 15 to 20 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Remove from muffin cups. Serve warm or cool rolls on wire racks. Makes 24 rolls.

One Year Ago Today: Julia Child's Curried Turkey Soup

Two Years Ago Today: Alu Ki Tikki (Potato Patties)

Three Years Ago Today: Anadama Rolls


kitchen flavours said...

Cheese and Cornmeal Buns sounds good! Yes, these would be great with soups, I'm a fan of cornmeal breads and cheese are always perfect with cornmeal. Thanks for sharing, have a great weekend!

Katarina said...

Cheese in buns is really good! Have a great day!

Cindy@NorthofWiarton said...

Thanks Mary, I can not wait to try these. I had emailed you my blog link to where I had finally tried the Beginners WW Batter Bread; it was awesome thank you !

Whats Cookin Italian Style Cuisine said...

Sounds delish stopping by to wish you and yours a blessed thanksgiving.. have a wonderful week!

Ana Regalado said...

If it is a BHG recipe , it must be good :D For sure , these buns will be great with a steaming bowl of hearty soups . Delicious bake , Mary !

Angie's Recipes said...

These are lovely for either soup or tea!

Anonymous said...

What a perfect partner for a bowl of soup - they look delicious
Mary x

David said...

Mary, Love cornmeal and love sharp cheddar cheese! Thanks for the recipe... Take Care, Big Daddy Dave

Big Dude said...

With cornmeal and cheddar cheese they have to be good.

Joanne said...

These sound like a great accompaniment to a soup, stew, or salad!!

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