Name: Cornmeal Dinner Rolls
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 1 servings
Ingredients: 2 cups whole milk; 1/2 cup sugar; 1/2 cup butter, cubed; 1/3 cup cornmeal; 1-1/4 teaspoons salt; 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 2 large eggs; 4-3/4 to 5-3/4 cups all-purpose flour; TOPPING:; 2 tablespoons butter, melted; 1 tablespoon cornmeal

A flavorful sidekick to chiles, soups and stews, these biscuits can also stand alone with a simple pat of butter and drizzle of honey. —Brynn Rader, Olympia, Washington

Ingredients

2 cups whole milk

1/2 cup sugar

1/2 cup butter, cubed

1/3 cup cornmeal

1-1/4 teaspoons salt

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110° to 115°)

2 large eggs

4-3/4 to 5-3/4 cups all-purpose flour

TOPPING:

2 tablespoons butter, melted

1 tablespoon cornmeal

Instructions

1 In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until thickened, 5-8 minutes. Cool to 110° - 115°.

2 In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

3 Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.

4 Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes.

5 Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° until golden brown, 13-17 minutes. Remove from pans to wire racks; serve warm.