When I was at the Culinary Institute, a couple of the restaurants we dined at served cornmeal yeast rolls. I haven’t been able to get them out of my head, in all this time. They were much like cornbread, but yeasty and smooth…I can’t describe it! All I know is that I HAD to try to recreate them.
So, last week when I had the Eggland’s Best Brinner, I decided it was high time to try. I mean, it’s been three months. No fear.
I searched the net for inspiration, and what I came up with was a great start. But it didn’t have that cornmeal taste I was after, so after a bit of modification, I had it!
Here you have a sweet, yeasty cornmeal roll that is packed with flavor and offers up a special treat when you are looking for a bread that is just a little different…without any additional work! They are great served with just a pat of butter, but unbelievable when you add cinnamon sugar butter! (or a big piece of fried tenderloin, but that’s my late night belly talking!)
Cornmeal Yeast Rolls
makes 2 dozen rolls
- 2/3 cup self-rising yellow cornmeal (I use Midstate Mills Tenda-Bake)
- 1 1/2 cup hot water
- 1 package yeast
- 3/4 teaspoons salt
- 2 Tablespoons sugar
- 1 egg
- 1/3 cup melted salted butter
- 3 2/3 cups flour (use as needed)
Place the cornmeal and 1/2 cup of the hot water in the bowl of a stand mixer. Stir, and allow to moisten for 10 minutes. After 10 minutes, add the remaining water, yeast, sugar and salt. Stir and allow to rest for 5-10 minutes. Add egg and melted butter, and mix on low until incorporated. Add 2 cups of the flour, mix on low until incorporated. Switch to dough hook and add remaining flour 1/2 cup at a time until dough is smooth and elastic.
Rise in a covered bowl until doubled. Using floured hands, punch down and shape into rolls, placed on a greased baking surface. Cover and allow to double in size again, roughly one hour. Bake at 350 for 15-20 minutes. Serve and enjoy!