Cornmeal Pan Rolls

Serving 18 people

45 min


  • active yeast 1 package (1/4 ounce) active dry yeast
  • butter 3 tablespoons butter, divided
  • cornmeal 1/2 cup cornmeal
  • egg 1 egg, lightly beaten
  • flour 2-1/2 cups all-purpose flour
  • salt 1 teaspoon salt
  • sugar 2 tablespoons sugar
  • water 1 cup water
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How to make it

  1. In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 tablespoons butter to 120°-130°.
  2. Add to dry ingredients; beat until moistened.
  3. Add egg; beat on medium speed for 3 minutes.
  4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  5. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  6. Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball.
  7. Place in a greased 13-in. x 9-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
  8. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.