Golden Cornmeal Yeast Rolls

Enjoy the delightful aroma of freshly baked golden cornmeal yeast rolls. These soft and fluffy rolls are the perfect complement to any meal, whether fresh out of the oven or for later enjoyment.

Ingredients

1 (¼	active dry yeast
¼	cup lukewarm water
¼	cup sugar
1	teaspoon sugar
¼	cup melted and cooled margarine
1	cup buttermilk or milk
1	egg
1	teaspoon salt
¾	cup cornmeal
2	tablespoons cornmeal
3	flour

Instructions

• 1. In a large bowl, an electric mixer fitted with a dough hook, or a food processor, combine the yeast, water, and 1 teaspoon of sugar. Let it stand until bubbly, about 5 minutes.
  2. Stir in the remaining 1/4 cup of sugar, melted butter, buttermilk, egg, salt, and 3/4 cup of cornmeal; blend well.
  3. Incorporate enough flour (start with about 2 cups) to form a soft dough.
  4. Knead the dough until smooth and elastic on a lightly floured board, in the mixer, or in the food processor: 7 to 10 minutes by hand, 5 minutes in a mixer, or 40 seconds in the food processor.
  5. Add more flour if needed to prevent sticking.
  6. *The dough can now be stored.
  7. Place the dough in a 1-gallon food storage bag, remove air, seal with a twist tie, and leave room for expansion. Refrigerate for up to 3 days.
  8. Transfer the dough to a large, lightly greased bowl. Coat with grease, let it rise in a warm, draft-free place until doubled in bulk, approximately 1 hour.
  9. Punch the dough down, roll it out to 1/2 inch thick on a lightly floured surface.
  10. Cut into eighteen 3-inch rounds and arrange 2 inches apart on lightly greased baking sheets.
  11. Cover with dry towels and allow to rise until almost doubled in bulk, for 35 to 45 minutes.
  12. Preheat the oven to 375°F.
  13. Sprinkle the rolls lightly with the remaining 2 tablespoons of cornmeal and bake until golden brown, for 17 to 20 minutes.
  14. Yields 18 rolls.
  15. • Serving later:
  16. Let the dough sit at room temperature for 2 to 2 1/2 hours. Knead lightly on a floured board, then proceed by punching down the dough and rolling it to 1/2 inch thickness on a lightly floured surface.

Aug 09, 2024