Sunday, December 23, 2007


These are awesome, and they're super duper easy. They can take the place of regular yeast rolls in a meal because there's still so much more flour than cornmeal, but there's enough cornmeal that the crunch and the taste of corn and a teensy bit of sweet makes them an incredible surprise. They're great with soups and stews too.


* 1 cup milk, I use 2%
* 2 tablespoons canola oil
* 2 tablespoons unsalted butter, melted
* 1 egg
* 1/2 cup cornmeal
* 1 teaspoon salt
* 2 tablespoons sugar
* 3 cups all-purpose flour
* 1 tablespoon active dry yeast (I use 1 pack of active dry or if I'm using rapid rise I might use slightly less than a pack)


Throw all ingredients in bread machine. Select dough cycle. Start.

Once cycle is complete, turn out of bread machine container and punch dough down.

Cut dough in half and in half again, continue to cut in half until you have 18 to 20 balls, less if you want large rolls. No need to reshape. I leave them the shape they're in even though they're odd shaped from having been cut instead of rolled. These rolls are sort of rustic and unique so the shape is perfect (plus it keeps it super easy). Arrange on a greased cookie sheet. Allow to rise in a warm spot until doubled in size.

Bake in a preheated 400 degree oven for about 15 minutes, or until the rolls begin to brown.

You can make these a day ahead and refrigerate them after you arrange them on your cookie sheet. I cover them with saran, then make sure the next day you get them out in enough time to rise the second time.


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