Buttery Cornbread Yeast Rolls

Serving 12 people

85 min


  • active yeast 1 package active dry yeast
  • bread flour 2 cups bread flour
  • butter 1-2 Tablespoons butter, melted
  • coarse salt 1 1/2 teaspoons coarse salt
  • cornmeal Additional yellow cornmeal for sprinkling
  • egg yolks 3 large egg yolks
  • granulated sugar 1 1/2 Tablespoons granulated sugar
  • milk 1/2 cup warm milk (about 110 degrees)
  • water 1/2 cup warm water (about 110 degrees)
  • yellow cornmeal 1 cup yellow cornmeal
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How to make it

  1. In a large mixing bowl, combine the milk, water and sugar. Sprinkle yeast on top and let stand for 10 minutes, until foamy.
  2. 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.
  3. 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.
  4. Brush the tops of the dough balls with the melted butter, then sprinkle with cornmeal.
  5. 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.)
  6. 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.
  7. 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