These Buttery Fluffy Cornmeal Dinner Rolls are a great accompaniment for stews and soups. I make a batch of these every Thanksgiving and they always go down a treat because they are so light and fluffy. They’re easy to make too, which is always helpful at this time of year!
Start by cooking the cornmeal with milk – I usually use whole milk but you can use 1%, 2% or whole milk as you prefer. I then add the remaining ingredients in stages until I have a smooth dough.
To make Buttery Fluffy Cornmeal Dinner Rolls, you will need the following ingredients:
Warm the milk in a saucepan over medium heat. When it is just below a simmer, add the cornmeal. Cook while stirring constantly until the mixture thickens and starts to bubble. When it reaches the consistency of porridge, take the pot from the heat.
Place the cornmeal mixture in the bowl of a stand mixer with the dough hook attached and leave to cool until lukewarm.
Mix in the yeast, butter and sugar and mix until combined.
Add the eggs and the salt and continue to mix well.
Mix in the flour gradually until a soft dough forms. Knead for 2-3 minutes.
Place the kneaded dough in a lightly greased bowl and cover with plastic wrap. Leave to rise until the dough has doubled in size.
Divide the dough into 24 equal portions and roll each piece into a round ball. Place the rolls on a large, rimmed baking sheet lined with parchment paper. Cover the rolls lightly with plastic wrap. Leave to rise until doubled.
Preheat the oven to 375 °F.
Bake the rolls in the oven for 14-17 minutes until they are golden brown on top and cooked through.
Remove the rolls from the oven and brush the tops with butter. Serve warm with soup or stew.
These Buttery Fluffy Cornmeal Dinner Rolls are great for mopping up soups and stews. Try them this Thanksgiving and make sure you come back to leave a review telling me how you get on.
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