Buttery Cornbread Yeast Rolls
These easy yeast rolls can be prepared in less than an hour with just 10 ingredients! With their speed and simplicity, they will become your new favorite buns.
- Ingredients
- 3 large egg yolks
- 2 cups bread flour
- 1 package active dry yeast
- 1 1/2 teaspoons coarse salt
- 1 cup yellow cornmeal
- 1 1/2 Tablespoons granulated sugar
- 1/2 cup warm milk (about 110 degrees)
- 1/2 cup warm water (about 110 degrees)
- 3 Tablespoons unsalted butter , melted and slightly cooled
- Olive oil or Nonstick cooking spray , to oil bowl and plastic wrap
For the tops:
- 1-2 Tablespoons butter , melted
- Additional yellow cornmeal for sprinkling
For serving:
- 2-4 Tablespoons butter
Instructions
First, in a large mixing bowl, combine the milk, water and sugar. Sprinkle yeast on top and let stand 10 minutes, until fluffy. Add egg yolks, salt, butter, cornmeal and flour; mix with the paddle attachment at low speed for 2 minutes. Go to the dough hook accessory and knead on medium slow speed until the dough is smooth and does not stick to your finger when pressed, about 5 minutes.
Then, spray a separate bowl with oil. Transfer the dough to the oiled bowl, turn once to cover both sides with the oil. Cover the bowl tightly with plastic wrap and let rise in a warm place until it doubles in size, about 45 minutes.
Line a baking sheet with parchment paper or a silicone liner. Cut the dough and divide it into 12 equal portions (for small sliders) or 8 equal portions (for ordinary sandwiches). On a clean work surface or baking mat, shape each portion into a ball and then place it on the lined baking sheet. (To easily shape into smooth rings, I pull the sides and pinch the excess dough on the bottom.) Spray a plastic wrap with oil, then cover the balls of dough loosely and let rise for 10 minutes more.
Meanwhile, preheat the oven to 400 degrees F.
In a small bowl, melt 1 to 2 tablespoons of butter. Brush the top of the dough balls with the melted butter, then sprinkle with cornmeal. Bake for 12 to 15 minutes, until golden and cooked through. Rotate the baking sheet halfway. (The 12 sliders will take less time to cook than the 8 regular size rollers, so watch carefully.)
Remove from oven and let cool on a rack. To serve sandwiches, melt 2 tablespoons of butter in a large skillet. Cut the rolls in half and grill the inside of each half on the buttered pan. Add more butter as needed. These can also be served in buns with spreadable butter or jam, without slicing or toasting.
Source of the recipe: Adapted from Martha Stewart. Happy Cooking Time.
