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Cornmeal Pan Rolls

Source of Recipe

TOH Magazine


List of Ingredients

2 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 (1/4ounce) package 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 T. water butter to 120-130 degrees. Add to dry ingredients; beat until moisteened.
Add egg; beat on medium speed for 3 minutes.
Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased blowl, turning once to grease top.
Cover and let rise in a warm place until doubled. About and hour.
Punch down. Turn onto lightly floured surface; divide dough into 18 pieces. Shape each piece into a ball.
Place in greased 13x9x2 in baking pan or 2 round 9 inch baking pans.
Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400 degrees for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls.
Invert onto wire racks.