Yeast Cornmeal Rolls Recipe

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Yeast Cornmeal Rolls
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Ingredients:

  • 3/4 cup scalded milk
  • 1 1/4 cup cornmeal
  • 1/2 cup warm water
  • 1/2 cup melted butter
  • 1/3 cup sugar
  • 4 cup to 5 cups flour

Directions:

  1. Scald milk and cool to warm.
  2. Mix cornmeal in boiling water and let sit 10 minutes.
  3. Add yeast to warm water and let sit foamy.
  4. Add milk and salt and mix well.
  5. Add butter, sugar, yolks and mix well. gradually add to
  6. Warm cornmeal mixture.
  7. Stir in enough flour to make a soft dough.
  8. Knead smooth and elastic on floured surface.
  9. Let rise double in a greased bowl.
  10. Punch down and let rise double again.
  11. Shape into 2 1/2 inch balls( or larger, one ball to a muffin tin ) and place in greased muffin tins.
  12. Let rise double.
  13. Bake 400 about 18 minutes or until golden.
  14. All rising are necessary to produce the lightest texture.
  15. Amount depends on how large your dough balls are, size of
  16. Tins etc
  17. .Best eaten warm.
  18. Reheats well even after being frozen
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 114.45 Kcal (479 kJ)
Calories from fat 43.1 Kcal
% Daily Value*
Total Fat 4.79g 7%
Cholesterol 11.98mg 4%
Sodium 283.75mg 12%
Potassium 42.65mg 1%
Total Carbs 15.9g 5%
Sugars 1.03g 4%
Dietary Fiber 1.6g 6%
Protein 2.21g 4%
Iron 0.9mg 5%
Calcium 44.1mg 4%
Amount Per 100 g
Calories 292.34 Kcal (1224 kJ)
Calories from fat 110.09 Kcal
% Daily Value*
Total Fat 12.23g 7%
Cholesterol 30.6mg 4%
Sodium 724.76mg 12%
Potassium 108.94mg 1%
Total Carbs 40.62g 5%
Sugars 2.64g 4%
Dietary Fiber 4.09g 6%
Protein 5.64g 4%
Vitamin A 0.1mg 1%
Iron 2.4mg 5%
Calcium 112.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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