Fluffy Cornmeal Dinner Rolls

If you want a good roll recipe to make for Thanksgiving, you might try this one.  I made these into sandwich rolls but you can make smaller balls and bake them in an 11X13 pan to make fluffy diner rolls.
Here's the recipe:

  • 2 cups milk
  • 2/3 cup yellow corn meal
  • 1 1/2 tablespoons instant yeast
  • 1/2 cup (1 stick) butter
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 5 1/2 – 6 cups all-purpose flour 

  1. In a medium saucepan set over medium heat, warm the milk to just below a simmer; tiny bubbles will appear around the edges (this is called scalding milk). Add the cornmeal and cook and stir constantly until the mixture is thickened and bubbling. It should be the consistency of porridge before taking off the heat.
  2. Pour the cornmeal mixture into the bowl of a stand mixer fitted with the dough hook or a large bowl (if mixing by hand) and let cool until lukewarm. Add the yeast, butter and sugar. Mix.
  3. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 2-3 minutes.
  4. Transfer the dough to a greased bowl and cover with lightly greased plastic wrap; let rise until doubled.
  5. Portion the dough into 24 equal pieces and roll into a taut ball on the counter. Place each roll on a large, rimmed baking sheet lined with parchment paper or if making dinner rolls place them in a buttered pan. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.
  6. Bake at 375 degrees for 14-17 minutes, until lightly browned and baked through. Remove from the oven and brush with butter while still warm.
This is what the cooked cornmeal looks like....it's polenta.
Add the sugar.
Mix it in.
Add the butter and make sure you get a pic of your skinny legs in your black sweat pants because it's so attractive.

After the dough has risen, dump it on your counter and form it into the size rolls you want.  Cover them and let them rise for an hour.
Bake them at 375 degrees  for about 20-23 minutes if making sandwich rolls.

Brush with butter while they are warm.  These would be great to make turkey sandwiches the day after.


Susan said…
For one, brief moment, I actually considered trying to make these GF. Then I came to my senses. There is no such thing as a 'fluffy' GF anything. Those look delicious! I love polenta.
CalamityJr said…
I can't make these - my legs are neither long nor skinny! So sad...
Ian's Girl said…
Thou Art the Bomb-Diggity. Damn.
Anonymous said…
I have actually made corn bread myself back in the days but I can't pretend I was especially successful :-) Fluffy doesn't describe what I made :-) Tasted nice though.

Have a great day!

Guillaume said…
I'm so hungry now.
I've made these a couple of times now. They turned out great. My family used to make anna dama bread, kinda similar. Considered using grits but chickened out, maybe when I am not serving them to company.