Recipe courtesy of Diane Kirkbride

Grandma Peggy's Cornmeal Rolls

  • Level: Intermediate
  • Total: 57 min
  • Prep: 30 min
  • Inactive: 2 min
  • Cook: 25 min
  • Yield: 5 to 6 dozen rolls
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2 cups milk

1/2 cup cornmeal

1/2 cup butter or margarine

1/2 cup sugar

2 teaspoons salt

1/2 cup water

2 teaspoons quick-rise yeast

1/2 cup warm water

2 eggs, well-beaten

3 to 5 cups flour, as needed


  1. Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.
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