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TEST KITCHEN APPROVED

Cornmeal Parker House Rolls

Name: Cornmeal Parker House Rolls
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2-1/2 dozen
Ingredients: 1/2 cup butter, cubed; 1/2 cup sugar; 1/3 cup cornmeal; 1 teaspoon salt; 2 cups 2% milk; 1 package (1/4 ounce) active dry yeast; 1/2 cup warm water (110° to 115°); 2 large eggs, room temperature; 4-1/2 to 5-1/2 cups all-purpose flour; 3 tablespoons butter, melted; Optional: Olive oil and balsamic vinegar

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 40 min. + rising Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Lisa Brenner, Harrisburg, Nebraska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

My mom deserves the credit for making this recipe a family tradition. These sweet, tender rolls have been on every holiday table at her house for as long as I can remember. —Lisa D. Brenner, Harrisburg, Nebraska

TEST KITCHEN APPROVED

Cornmeal Parker House Rolls

1 Reviews Add your review

Yield:2-1/2 dozen

Prep:40 min

Cook:15 min

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Ingredients

1/2 cup butter, cubed
1/2 cup sugar
1/3 cup cornmeal
1 teaspoon salt
2 cups 2% milk
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs, room temperature
4-1/2 to 5-1/2 cups all-purpose flour
3 tablespoons butter, melted
Optional: Olive oil and balsamic vinegar

Text Ingredients

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Directions

1
In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir until thickened, 5-10 minutes. Cool to 110°-115°.

2
In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. 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; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with melted butter.
4
Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.
5
Bake at 375° until golden brown, 15-20 minutes. Brush with melted butter. Remove from pans to wire racks. If desired, serve with olive oil and balsamic vinegar.