Cornmeal Pan Rolls

Name: Cornmeal Pan Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1-1/2 dozen
Ingredients: 2-1/2 cups all-purpose flour; 1/2 cup cornmeal; 2 tablespoons sugar; 1 package (1/4 ounce) active dry yeast; 1 teaspoon salt; 1 cup water; 3 tablespoons butter, divided; 1 large egg, room temperature

TEST KITCHEN APPROVED

10 Reviews

Total Time:Prep: 30 min. + rising Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Vivian Eccles, Gridley, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 02, 2023

These delightful golden rolls are always requested at Thanksgiving and Christmas. The recipe is one we’ve enjoyed for years. —Vivian Eccles, Gridley, Kansas

TEST KITCHEN APPROVED

Cornmeal Pan Rolls

10 Reviews Add your review

Yield:1-1/2 dozen

Prep:30 min

Cook:15 min

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Ingredients

2-1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup water
3 tablespoons butter, divided
1 large egg, room temperature

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Directions

1
In a large bowl, combine flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes.

2
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13x9-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
4
Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.