These corn bread rolls are delightfully light and tender. Serve sandwiched with shredded barbecue meat, or as dinner rolls with your favorite meal!
Prep Time1 hourhr10 minutesmins
Cook Time15 minutesmins
Total Time1 hourhr25 minutesmins
Course: Bread
Cuisine: American
Keyword: corn bread rolls, Cornbread
Servings: 12rolls
Calories: 205kcal
Author: Nikki Gladd
Ingredients
½cupwarm milk(about 110 degrees)
½cupwarm water(about 110 degrees)
1 ½Tablespoonsgranulated sugar
1package active dry yeast
3large egg yolks
1 ½teaspoonscoarse salt
3Tablespoonsunsalted butter, melted and slightly cooled
1cupyellow cornmeal
2cupsbread flour
Olive oil or Nonstick cooking spray, to help handle the dough
For the tops:
1-2Tablespoonsbutter, melted
Additional yellow cornmeal for sprinkling
For serving:
2-4Tablespoonsbutter
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. On a lightly floured 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.
Preheat oven to 400°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 to 15 minutes, until golden and baked through. Rotate the baking sheet halfway through.
Remove from the oven and allow to cool on a wire rack.
Notes
Serve as dinner rolls or slice and use as slider buns.
Shape 8 larger dough balls and bake a few minutes longer for larger buns.
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.