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Cornmeal Pan Rolls




Source of Recipe


Vivian Eccles in Taste of Home Magazine, October/November 2005


Recipe Introduction


These are just great rolls. This recipe just worked perfectly! Tender, slightly sweet and crunchy with the cornmeal. We liked these a lot!


List of Ingredients




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


Recipe



In a large mixing bowl, combine the flour, cornmeal, sugar, yeast and salt. In a saucepan, heat water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13-in. x 9-in. x 2-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.

Yield: 1-1/2 dozen.