- 1/3 cup cornmeal
- 1/2 cup sugar
- 1/2 cup butter
- 2 tsp. salt
- 2 cups milk
- 1 pkg. dry yeast
- 1/4 cup warm water
- 2 eggs, beaten
- 4 cups flour or more as needed, (I used half whole wheat flour)
- melted butter for brushing
- extra cornmeal for sprinkling on rolls
1.) Cook cornmeal, sugar, salt, butter, and milk in a saucepan until think, (like cooked cereal.)
Be patient…it will take a few minutes of bubbling to get thick!
2.) While the cornmeal mixture cools, dissolve the dry yeast in the 1/4 cup warm water. Hopefully you have one of these adorable people to help you stir it.
3.) When the cornmeal mixture is cooled to lukewarm and the yeast is completely dissolved, mix it together with the eggs and beat thoroughly.
4.) Add the flour to form soft dough. I found it took at least 5 cups of flour to get a satisfactory result.
Knead well. I just let my Bosch mixer do the work!
5.) Roll out to 1″ thickness.
6.) Cut with a 2 1/2″ biscuit cutter, or if you don’t have one, (like me!) use an overturned glass! Place them on an un-greased cookie sheet.
7.) Brush with melted butter and sprinkle with cornmeal.
(Seriously, do I have the most helpful 2-year-old ever?)
8.) Bake at 375 degrees for 15 minutes.
These were eagerly devoured by my family!
I thought these were a fun change from plain ol’ rolls, and I will definitely be making them again!