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Corn Yeast Rolls

SUBMITTED BY: COOKPOT

"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."

RECIPE RATING:

Read Reviews (14)

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Original recipe yield 8 to 10 rolls

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.

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REVIEWS

Reviewed on Apr. 11, 2003 by nmchilecat

The dough for these rolls is very, very stiff--so much, in fact, that it labored my machine to... MORE

Reviewed on Apr. 11, 2003 by JENQLTR

I added 3 tablespoons more of the milk so that my bread machine wouldn't labor over kneading... MORE

Reviewed on Apr. 11, 2003 by JACKETYMOM

Beautiful brown rolls that are crunchy on the outside and soft on the inside. But I only had... MORE

Reviewed on Apr. 11, 2003 by dkafford

the dough was very crumbly - I added a bit more milk. It cooked them 40 minutes and they were... MORE

Reviewed on Apr. 11, 2003 by Mel-Honey

These were hard and terrible tasting. Maybe I did something wrong??? I threw them out also. MORE

Reviewed on Apr. 11, 2003 by the allrecipes staff

This recipe has been edited to note that, if necessary, water should be added to the... MORE

Reviewed on Oct. 1, 2005 by FL8SHAOLIN

I substitute the oil and margarine for butter and add a bit more sugar and my family... MORE

Reviewed on Nov. 22, 2006 by CookinMama

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

CookinMama
Nov. 22, 2006

Yum! Thanks Judy! I made these exactly as recipe states. I did need to add more water (I used water and milk powder instead of milk, easier to get room temp)during the kneading. But I always test the dough for stiffness during the second knead. Please folks, remember that making breads and doughs in the bread machine still requires you to check the dough during kneading. Adding more liquid or flour according to how the dough feels. During the second knead it should feel sticky, like tape. For reference I like to fold a piece of scotch tape and tape to top of bread machine. I tap my finger on it to get a feel for what the dough should fel like, then I touch the dough. Adding more liquid or flour as needed. (I remove the tape before baking happens) All that said, these rolls are wonderful!!! A nice delicate crunch from the corn, and a lovely yeast fragrance and flavor! I am making these to take to Thanksgiving dinner! ***I forgot to state that I did only bake these for 15 minues (I am sure 45 is a typo) and got 10 huge rolls. You could easily make them smaller and get around 18-20 perfect dinner sized rolls.

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3 users found this review helpful

Yum! Thanks Judy! I made these exactly as recipe states. I did need to add more water (I used... MORE

Reviewed on Nov. 22, 2005 by Heinemeyer

It's a great recipe except for the baking time. Bake for 45 minutes if you are looking for... MORE

Reviewed on Mar. 30, 2005 by REMNJAVA

I was only able to incorporate 2 1/4 c flour into this recipe. I increased sugar to 1/2 cup.... MORE

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