Serve these Buttery Cornbread Yeast Rolls with shredded barbecue meat for the perfect sandwich combination. Or, use them as a dinner roll to accompany your favorite barbecue meal.
Do you have a Dickey’s Barbecue Pit near you? They opened one just around the corner from our house last year, and we’ve frequented there for their free Kids Meal Sundays and quite honestly, their sweet tea. But, we also love their pulled pork sandwiches and free soft serve ice cream.
Guess what? Dickey’s started offering their barbecue sandwiches on these amazing buttery cornbread buns! I’m a nerd and signed up for their “fan club” a while back, so I receive email updates every week from them. A couple of weeks ago, when I saw an email come through announcing their new buttery cornbread sandwiches, I immediately forwarded it to Ben and typed “WE HAVE TO GO TO DICKEY’S TONIGHT!”
We both ordered the new sandwich. Although my bun started falling apart about halfway through, I was still so very delighted with it. It’s not just a cornbread texture, as it is lighter and chewier. It’s yeasty and fabulous. They created a hamburger bun-like consistency with the taste of cornbread. We all know how well cornbread pairs with barbecue! I knew I had to find a way to recreate this at home.
I researched my tail off trying to find a recipe that could get me started in the right direction. I knew I wanted it to be a yeast recipe, and not just a quick cornbread. There’s a big difference. Anyone can just cut a cornbread muffin in half and throw some BBQ in between. I wanted a yeast roll that was reminiscent of cornbread, but not the texture of cornbread. Get it?
Well, folks, here it is. I didn’t have to steer far from Martha’s version. I made only a couple of changes to ensure the buns were buttery and fabulous. Once you try these with your pulled pork, you will never go back to using regular hamburger buns with your shredded barbecue.
By the way, I have made these ahead of time and stored them in the freezer until ready to use. Just make sure you freeze them the same day you make them. The fresher they are when you freeze them, the fresher they are when you thaw them.
Attention friends who are coming over this Sunday for the Super Bowl: This is what I’m serving.
Buttery cornbread yeast buns, perfect for toasting and sandwiching with your favorite barbecue meat. Or, serve as dinner rolls with spread butter and jam.
- 1/2 cup warm milk (about 110 degrees)
- 1/2 cup warm water (about 110 degrees)
- 1 1/2 Tablespoons granulated sugar
- 1 package active dry yeast
- 3 large egg yolks
- 1 1/2 teaspoons coarse salt
- 3 Tablespoons unsalted butter, melted and slightly cooled
- 1 cup yellow cornmeal
- 2 cups bread flour
- Olive oil or Nonstick cooking spray, to oil bowl and plastic wrap
- 1-2 Tablespoons butter, melted
- Additional yellow cornmeal for sprinkling
- 2-4 Tablespoons butter
In a large mixing bowl, combine the milk, water and sugar. Sprinkle yeast on top and let stand for 10 minutes, until foamy. Add the egg yolks, salt, butter, cornmeal and flour; mix with the paddle attachment on low speed for 2 minutes. Switch to the dough hook attachment and knead on medium low speed until the dough is smooth and does not stick to your finger when squeezed, about 5 minutes.
Spray a separate bowl with oil. Transfer the dough to the oiled bowl, flip once to cover both sides with the oil. Cover the bowl tightly with plastic wrap and allow to rise in a warm place until doubled in size, about 45 minutes.
Line a baking sheet with parchment paper or a silicone liner. Punch down the dough and divide into 12 equal portions (for small sliders) or 8 equal portions (for regular sandwiches). On a clean working surface or pastry mat, shape each portion into a ball then place on the lined baking sheet. (To easily shape into smooth rounds, I pull down the sides and pinch the excess dough on the bottom.) Spray plastic wrap with oil, then loosely cover the dough balls and let rise for 10 more minutes. Meanwhile, preheat the oven to 400 degrees F.
In a small bowl, melt 1 to 2 Tablespoons of butter. Brush the tops of the dough balls with the melted butter, then sprinkle with cornmeal. Bake for 12-15 minutes, until golden and baked through. Rotate the baking sheet halfway through. (The 12 sliders will take less baking time than the 8 regular sized rolls, so watch carefully.)
Remove from the oven and allow to cool on a wire rack. To serve as sandwiches, melt 2 Tablespoons of butter in a large skillet. Slice the rolls in half and toast the inside of each half on the buttered skillet. Add more butter as needed. These can also be served just as dinner rolls with spread butter or jam, without slicing and toasting.
Recipe Source: Adapted from Martha Stewart
To freeze: Allow to cool to room temperature, then store in the freezer in zipper bags. Thaw in the microwave for about 45 seconds for one roll, flipping halfway.