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Home » Cuisine » American » Buttery Cornbread Yeast Rolls

January 28, 2014

Buttery Cornbread Yeast Rolls

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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.

Title photo for cornbread yeast rolls with pork over coleslaw.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!"

Basket of cornbread rolls.

We both ordered the new sandwich on the cornbread rolls.  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.

Half a cornbread roll with barbecue sauce over lettuce.I researched my tail off trying to find a cornbread roll 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?

Cornbread rolls on baking sheet.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.

Basket of cornbread rolls.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.

Pulled pork sandwich on a cornbread roll with barbecue sauce.Attention friends who are coming over this Sunday for the Super Bowl:  This is what I'm serving.  🙂

You're welcome.

Basket of cornbread rolls.
Print Recipe
4.64 from 11 votes

Buttery Cornbread Yeast Rolls

Buttery cornbread yeast buns, perfect for toasting and sandwiching with your favorite barbecue meat. Or, serve as dinner rolls with spread butter and jam.
Prep Time1 hr 10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Bread
Cuisine: American
Keyword: Cornbread
Servings: 12 small sliders, or 8 regular sandwich buns

Ingredients

  • 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

For the tops:

  • 1-2 Tablespoons butter , melted
  • Additional yellow cornmeal for sprinkling

For serving:

  • 2-4 Tablespoons butter

Instructions

  • 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

Notes

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.

Nutrition

Serving: 1g
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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. Missy says

    February 04, 2022 at 10:06 pm

    5 stars
    GREAT!! I made 4 burger buns and 2 hotdog with this recipe. They were big! Lol I could've/should've made 5 round and 2 hotdog then they would be the size I'm used to. Unfortunately the only cornmeal I had was bobs red mill coarse so I had to play with the recipe a little since you have to soak that cornmeal first otherwise its like rocks! Which I did! These are FABULOUS!! Great way to use up this cornmeal!! ( the hubby bought by accident) Thanks for posting this!! Btw: I used buttermilk in place of reg milk and honey in place of sugar!

    Reply
    • Nikki Gladd says

      February 06, 2022 at 4:05 pm

      Thank you Missy! I love that you made hot dog buns too!

      Reply
  2. Krysia says

    August 02, 2020 at 3:42 pm

    5 stars
    Made these to go with Barbacoa pulled beef today - I just didn't want tacos, I wanted to bump it up a notch and your recipe was perfect for making this a nice meal with friends. Thanks so much for an easy to follow recipe!

    Reply
  3. Stacey says

    March 26, 2020 at 8:22 pm

    These buns are wonderfully. I could not believe they were so simple to make. I added about 2 Tbs of dehydrated onions that had been rehydrated, and a little extra flour. I will never buy store bought buns again.

    Reply
    • Nikki Gladd says

      March 27, 2020 at 8:54 am

      Thank you, Stacey! I love the idea for adding the onions! Yum!

      Reply
  4. Miryana says

    April 24, 2019 at 12:06 pm

    5 stars
    I made those today for lunch, Went out perfect. Honestly same as the one on the photos.
    Great recipe. Thank you

    Reply
    • Nikki Gladd says

      April 24, 2019 at 2:16 pm

      Thanks for letting us know, Miryana! So glad you liked them. It's definitely my favorite for pulled pork!

      Reply
  5. david says

    March 14, 2016 at 2:55 pm

    Tried to make this bread at school. Came out terrible it was soo dry and wouldn't rise.

    Reply
  6. Diana says

    January 08, 2016 at 4:48 pm

    Hi. Could you tell me how many gr do you use of yest?
    Thks

    Reply
  7. Lindsey says

    October 05, 2015 at 3:42 pm

    Would I be able to prepare the dough the night before and bake the rolls the next day, or would that ruin the rising process?

    Reply
    • Nikki Gladd says

      October 11, 2015 at 9:54 pm

      You can try to prepare the dough and let it set in the fridge overnight, then let it come to room temperature the next day before shaping into rolls.

      Reply
  8. Lisa says

    November 17, 2014 at 8:45 pm

    Your recipe sounds delish. What temp and how long would you bake it for a loaf? Thanks

    Reply
    • Nikki Gladd says

      November 18, 2014 at 11:25 am

      Hi Lisa,
      I don't have an answer as I've never made this into a loaf... If you test it, let us know what you did! 🙂

      Reply
  9. elsa says

    July 31, 2014 at 4:39 pm

    This might be a stupid question, but are these gluten free?

    Reply
    • Nikki Gladd says

      July 31, 2014 at 8:03 pm

      Hi Elsa,
      No, these are not gluten free.

      Reply
  10. Debbie says

    April 12, 2014 at 5:28 pm

    Do you have to use "yellow" cornmeal or can you use white?

    Reply
    • Nikki Gladd says

      April 13, 2014 at 8:21 am

      Hi Debbie! You can use white. 🙂

      Reply
  11. Niki says

    March 06, 2014 at 11:11 am

    Is it a total og 1 cup of water? Or is it 1/2 cup and the second 1/2 cup is a typo?

    Reply
    • Nikki says

      March 06, 2014 at 11:27 am

      Hi Niki,
      I'm not sure what you are seeing? Maybe you are misreading the ingredient list? It calls for 1/2 cup warm WATER and 1/2 cup warm MILK. Did you maybe accidentally read both as "water"? 🙂

      Reply
  12. Mellybrown says

    February 28, 2014 at 4:19 pm

    Hmmmm, these are good!!! Perfect with pulled pork!

    Reply
  13. Joybee says

    January 28, 2014 at 2:33 pm

    I love cornbread with barbecue. Making it a yeast roll sounds fabulous. Adding honey or honey butter would make this just perfect.

    Reply
  14. Stephanie @ Plain Chicken says

    January 28, 2014 at 11:37 am

    YUM! I've never tried yeasted cornbread. Definitely have to try this. They look delicious!

    Reply
  15. Lily Sheng says

    January 28, 2014 at 11:36 am

    So is this like English muffin? Looks good!

    Reply
    • Nikki says

      January 28, 2014 at 11:49 am

      Hi Lily,
      These are not like English muffins. Instead, think of a hybrid of a cornbread muffin and hamburger bun. 🙂

      Reply

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