Cornmeal Muffin Pan Dinner Rolls
- Prep Time: 20 + 60 minute rise
- Cook Time: 12-15 minutes
- Total Time: 90 minutes
- Yield: 12 yeast dinner muffins 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
½ cup yellow cornmeal- tested Hodgson Mill
2 ½ cups all purpose flour
3 tablespoons sugar
1 package dry yeast, rapid rise or traditional
1 teaspoon salt
1 cup water
4 tablespoons butter, divided
1 egg, slightly beaten
Instructions
- In mixing bowl of stand mixer fitted with dough hook, add dry ingredients. Flour, cornmeal, sugar, and yeast. Stir to mx.
- In small saucepan, add water plus 3 tablespoons butter. Heat over medium heat until temperature reaches 110-115 degrees. Remove from heat. Make sure water is not too warm.
- Add water to dry ingredients, add egg and salt. Beat on medium speed until dough leaves sides of mixing bowl.
- Place dough on floured bench, knead until smooth, form into a ball. Place dough in lightly greased mixing bowl, spray with cooking spray. Allow dough to rise in warm place for one hour or until double.
- Punch down dough and cut dough into 15 pieces. Roll each piece into a round ball. Place the balls in a greased muffin pan, 9 x 13 casserole dish or 8 x 8 square baking dish. Place baking dish in warm place to rise until double about 35-40 minutes.
- Bake at 375 for 12-15 minutes until rolls are golden and done. Melt remaining 1 tablespoon of butter and brush over warm rolls, sprinkle with raw cornmeal if desired.
Notes
You can knead your dough in the stand mixer for 10 minutes if case you don’t want to knead on a floured bench.
Find it online: https://lizbushong.com/cornmeal-muffin-pan-dinner-rolls-recipe/