book blog · cooking

Cornmeal Yeast Rolls (Random Wednesday)

Today’s Random Wednesday post is inspired by the upcoming Easter holiday. Most people cook a big Easter dinner or have a nice brunch. No matter what you have planned, I have the perfect addition for your meal. Cornmeal Yeast Rolls. I came across this recipe maybe five years ago; I think it might have been a Taste of Home recipe, but I have since made it my own with a couple of changes here and there. This recipe takes about 35 minutes to prepare, plus an additional 15 minutes of baking, and yields 25-30 rolls.


  • 2 cups whole milk (I prefer the lactose free version)
  • 1/3 cup sugar (I think the original recipe called for ½ cup but I found that my bread was too sweet)
  • ½ cup butter, cubed
  • 1/3 cup cornmealIngredients for baking1- ¼ teaspoons salt
  • 1 package active dry yeast
  • ¼ cup warm water (110° to 115°)
  • 2 large eggs
  • 4- to 6 cups all-purpose flour

For the topping you’ll need:

  • 2 tablespoons butter, melted
  • 1 tablespoon cornmeal (optional, it looks pretty, but I usually skip this part)



  1. In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, whisking constantly. Reduce heat; cook and whisk 5-8 minutes or until thickened. Cool to 110° – 115°.
  2. In a small bowl, dissolve yeast in warm water.
  3. 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).
  4. The next step can be done two ways. You can knead the dough by hand or you canBread cooking kneading use a stand mixer with a dough hook. (I prefer to use the stand mixer.) If kneading by hand, turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. If using the stand mixer, let it run with the dough hook for 5-6 minutes on medium speed until smooth and elastic. Place in a large greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  5. Turn onto a lightly floured surface; divide into 25-30 balls.
  6. Place 2 inches apart on greased baking sheets. Cover with a dry kitchen towel; let rise in a warm place until doubled in size, about 45 minutes.
  7. Uncover the rolls and brush with melted butter and sprinkle with cornmeal… or not. Bake in preheated 375° oven for 15 minutes or until golden brown.
  8. Remove rolls from the pans to wire racks to cool or serve warm.

Wheat bread

I hope you try this recipe. Let me know by commenting below.

Spring break is just around the corner for some people. Does anybody have any special plans? I’m going to enjoy the reduction in traffic and stress free drive to work. I live between a middle school and an elementary school and it’s total bedlam in the mornings.

As always, thanks for stopping by. I hope you enjoyed this Random Wednesday post. You can check out previous Random Wednesday post by clicking here. Well, it’s time for me to fight the traffic and try to make it to work on time.

Before I go I want to remind you that my first novel, Prelude to Destiny: Awakening is available on Amazon and is free for Kindle Unlimited subscribers and $.99 for everyone else. Check out my author page for details and to purchase your copy today. You can also see my previous post for a synopsis.


Peace and Love to All




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