Homemade Whole Grain Cornmeal Rolls

Today, I would like to share with you my recipe for whole grain cornmeal rolls. Often, I simply make a pan or two of rolls from the whole wheat sourdough bread dough that I use for our daily bread.

But sometimes, I like to add another bread baking session to the week so I can make up a batch of these cornmeal rolls. They are delicious, we think.

It is also convenient to make this recipe if I happen to have enough leftover cornmeal grits... but that doesn't happen very often. Significant leftovers of any kind are a rarity with this growing tribe of mine!

Here is the recipe for you...

Homemade Whole Grain Cornmeal Rolls

1/2 cup whole grain cornmeal, medium grind
1/2 cup granulated white sugar
1 1/2 teaspoons salt
1/4 cup butter
2 1/2 cups milk

1/4 cup warm water
2 teaspoons yeast
1 teaspoon granulated white sugar

2 eggs, well beaten
5 cups (approximately) whole wheat flour

In a medium saucepan, combine the cornmeal, sugar, salt, butter, and milk. Cook over medium heat, stirring constantly, until the mixture begins to bubble. Continue to cook and stir for one more minute, and do be careful as the bubbling cornmeal tends to splatter.

Remove the saucepan from the heat and set aside. Stir the mixture occasionally as it cools to lukewarm.

In a small bowl, combine the warm water, yeast, and teaspoon of sugar. Stir well and set aside.

Break the eggs into a large mixing bowl and beat well. Add the lukewarm cornmeal mixture and stir to thoroughly combine. Stir in the yeast mixture.

Begin adding whole wheat flour to the contents of the large mixing bowl. Add the flour 1/2 cup at a time, stirring well after each addition. Continue adding flour until a soft dough is formed, it usually takes about 5 cups of whole wheat flour to make a dough that is soft but not too sticky to handle.

Knead dough lightly in the bowl for a few minutes until smooth. Five minutes or less should be fine. Lightly spray the top of the dough with cooking spray and cover the bowl with a clean cloth. Let rise in a warm place for 45 minutes.

Spray a 9 x 13 inch baking pan with cooking spray. Punch down risen dough and knead a few times to remove air bubbles. Lightly spray your clean hands with cooking spray to minimize the dough sticking and then roll the dough into balls, placing the balls into the prepared pan to rise. (recipe makes 20 - 24 rolls)

Cover the rolls in the baking pan with the clean cloth and let rise in a warm place until double, approximately 45 minutes. As the end of the rising time nears, preheat oven to 350 degrees (F).

Once the rolls are nicely risen, remove the cloth that covered the pan during rising and place the pan in the preheated 350 degree (F) oven. Bake for about 30 minutes. The rolls are nicely browned on top when done... and they smell amazing!

Carefully remove the finished rolls from the oven and set the pan on a rack to cool to your preferred serving temperature.

I like to serve these rolls while they are still warm, usually alongside a big bowl of homemade soup or chili. I do hope you like them as much as we do...


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