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4.69 stars (151 ratings)Nov 17, 2016245
The hint of cornmeal mingled with the light sweetness of the dough make these extra-fluffy, cornmeal dinner rolls one of my favorite rolls of all time!
I get asked all the time what my favorite, go-to homemade roll recipe is. The one I can’timagine living without. My roll soulmate, if you will.
You can understand how questions like thiscause me to panic. That’s like choosing a favorite child! A favorite pair of jeans! Favorite book! A favorite husband! (That last one was a joke. Ha.)
I love so many different roll recipes. All for varying reasons. Some might even say I have a homemade roll obsession.
But, in the interest of full disclosure, I do find myself making these buttery cornmeal dinner rolls over and over and over.
Today’s post is a little bit of a placeholder. You see, a similar variation of these rolls has been on my site for years. Behold the gloriousness of Buttery Cornmeal Crescent Rolls.The base of the dough makes up one of our most-loved meals of all time: Chicken Pillows.
As I’ve made the crescent rolls referenced above over the years, I’ve found that more often than not, I skip the crescent-shaping part and go straight for the extra-fluffy, dinner-style roll.
It’s easier to quickly shape them into a tight ball, and the rolls bake up like pillowy clouds of fluffy cornmeal heaven.
If you may have passed up the original crescent version because the shape or recipe seemed intimidating, now’s your chance to dive in and embrace the simplicity (and deliciousness).
And if you’re skeptical about the cornmeal in therecipe – you have to trust me on this. The cornmeal gives just the slightest textural boost to therolls and mingles perfectly with the lightly sweet dough.
They are so yummy, and don’t even get me started on how wonderful they are with leftover turkey or ham.
A couple months ago I made these fluffy cornmeal dinner rollsfor a cute luncheon I was helping with. It’s called the Sunshine Girls Luncheon for women over age 55, and it is kind of awesome.
Too bad I’m not invited every month (only when I’m on roll duty, I guess, since I have a few more years until I meet the minimum age requirement).
That particular month when I brought these cornmeal dinner rolls, Ihad one elegant, white-haired womanquietly pull me into the hallway, and she said, “Don’t tell my friends I’m asking you this, because I already make the best rolls they’ve ever had, but those rolls were better than mine; do you know who made them and where I can get the recipe?”
You know me…I’m always one to help a girl out with a recipe, so I gave her the web address of this pretty awesome food blog I know about. 🙂
She wasn’t the only one who requested the recipe that afternoon, althoughthe other womenwere slightly less secretive about it.
If you are looking for THE roll to impress this holiday season, you really need to give these cornmeal dinner rollsa try. I love the round, fluffy shape even better than the original crescent roll shape. It definitely makes the roll more accessiblefor maximum sandwich/leftover fixings.
So while I’ll never profess my undying love for just one and only one roll recipe…just know that these rolls seem to be my go-to homemade dinner roll of 2016 with no signs of stopping.
One Year Ago: New Thanksgiving Favorite: Pretzel and Sausage Stuffing
Two Years Ago: Chocolate Caramel Pecan Pie
Three Years Ago: Black Bean Pizza with Whole Wheat Crust
Buttery Fluffy Cornmeal Dinner Rolls
Yield: 24 Rolls
Prep Time: 3 hours hrs 25 minutes mins
Cook Time: 15 minutes mins
Total Time: 3 hours hrs 40 minutes mins
4.69 stars (151 ratings)
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Ingredients
- 2 cups milk, 1%, 2% or whole
- ⅔ cup (113 g) yellow corn meal
- 1 ½ tablespoons instant yeast
- ½ cup (113 g) salted butter
- ⅓ cup (71 g) granulated sugar
- 1 teaspoon salt
- 3 large eggs
- 5 ½ – 6 cups (781 to 852 g) all-purpose flour (see note)
Instructions
In a medium saucepan set over medium heat, warm the milk to just below a simmer; tiny bubbles will appear around the edges (this is called scalding milk). Add the cornmeal and cook and stir constantly until the mixture is thickened and bubbling. It should be the consistency of porridge before taking off the heat.
Pour the cornmeal mixture into the bowl of a stand mixer fitted with the dough hook or a large bowl (if mixing by hand) and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix.
Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 2-3 minutes.
Transfer the dough to a greased bowl and cover with lightly greased plastic wrap; let rise until doubled.
Portion the dough into 24 equal pieces (about 2.75 to 3 ounces each) and roll into a taut ball on the counter. Place each roll on a large, rimmed baking sheet lined with parchment paper, spacing about an inch apart to allow for rising (on a 11X17-inch rimmed baking sheet, I fit 24 rolls on the sheet – four across, six down). Cover lightly with greased plastic wrap. Let the rolls rise until doubled.
Bake at 375 degrees for 14-17 minutes, until lightly browned and baked through. Remove from the oven and brush with butter while still warm.
Notes
Yeast: if you need/want to use active dry yeast instead of instant yeast, change the amount of yeast to 2 tablespoons active dry and dissolve the yeast in 1/2 cup warm water and 1 tablespoon sugar. Let the yeast mixture activate and foam (approximately 5 minutes) before adding it to the cornmeal mixture with the butter and 1/3 cup sugar.
Whole Wheat Flour: I’ve had good luck subbing in 50% white whole wheat flour for these rolls as well (if doing so, increase the kneading time by 2-3 minutes).
Flour: Also, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.
Author: Mel
Serving: 1 Roll, Calories: 183kcal, Carbohydrates: 29g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 32mg, Sodium: 148mg, Fiber: 1g, Sugar: 4g
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (similar to these Buttery Cornmeal Crescent Rolls – method changed slightly)
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Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Easter Rolls Yeast Breads
posted on November 17, 2016 (last updated October 18, 2022)
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245 comments on “Buttery Fluffy Cornmeal Dinner Rolls”
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Kimber — Reply
Really delicious and soft!
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Linda — Reply
I’ve made these rolls a number of times and really like them. I have one problem though, I’m never able to add more than about 4-4 1/2 cups of flour. I fluff the flour so it isn’t tightly packed. It just seems there should be more liquid in the recipe. Yesterday I made them and only got 16 rolls, which made them very, very rich. Any ideas??
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Mel — Reply
Hi Linda, I’m guessing it might have to do with the cornmeal/milk mixture and how thick/thin it is. When you cook that mixture, what is the consistency? If it’s very thick, try cooking it for a bit less time so it is thickened but still pourable.
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Michele — Reply
Very similar to the tangzhong method, excepting that method uses flour instead of cornmeal. Amazing what a difference adding a “slurry” makes!
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Donna Goebel — Reply
The very best!!! Thank you!
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Sandra Williams — Reply
These are really light, and tasty. I’ll make them again using part whole wheat. I’ll also try to adapt to a gluten free, unless you have a good recipe.
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missy — Reply
See AlsoEasy Muffin Tin PopoversI’ve made this multiple times- my favorite way is using half plain yogurt and half buttermilk it adds extra flavor. I’ve also cut the recipe in half and made single loaves instead of rolls! Recipe is a keeper! I’ve had no problems with gritty? However I use PAN pre-cooked cornmeal and quaker. I would have to guess if your using course grind Bob’s red mill you would need to cook it much longer to reduce gritty-ness? Or soak overnight
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Lisa — Reply
Hey Missy! Question for you: how’d you cut the recipe in half? It calls for three eggs, which is why I’ve never tried that. Thanks!
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Donna — Reply
FAB U LOUS!!
I’ve tried other cornmeal dinner roll recipes…..yuk.
This one is amazing! We all loved them♡♡ Super light and fluffy. Who would have thought to make corn meal mush into these wonderful beauties? -
Donna Goebel — Reply
I’ve loved this recipe for many years. My granddaughter loves hot rolls and I made 5 different recipes, your’s came out tops every time. Thanks for the best recipe ever!!!!
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Joe — Reply
I’ve made these twice now with two different coarsenesses of cornmeal. Each time there are small crunchy pieces of cornmeal in the rolls. Is this supposed to happen? Everything else about the roll feels ideal, so maybe using finely ground cornmeal could be the way to go?
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Mel — Reply
Hi Joe, yes, using finely ground cornmeal could help – as well as whisking vigorously when the milk and cornmeal mixture is cooking so it doesn’t develop cooked bits.
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Talia — Reply
These are perfect. I made only one adjustment – added a smidge more salt.
They remind me of the cafeteria roll from my elementary school days.
Thank you soooo much!-
Michele Steele — Reply
Same here!!! I even added a smidge more salt! I’ve thought of those elementary school rolls for years, and this is it. Love how they made home made meals for us back then. Another favorite was cinnamon rolls with chili. Everyone teases me about that combination, but it does not deter my love for it!
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Lauren Evans — Reply
Just wondering about the butter. You add it melted, right?
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Mel — Reply
You can melt it…or you can add it in chunks and the hot milk/cornmeal mixture will melt it.
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Anne — Reply
Am I doing something wrong if I only get 19 rolls @2.5 oz?
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Mel — Reply
Don’t worry too much about that – it could be a difference in how we measure flour and even where we both live (elevation, humidity, etc). What is the texture of the dough? If it’s super sticky, you can add a bit more flour.
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Gretchen Shine — Reply
I’m at the stage of the individual rolls rising. Can these be frozen? If so, should they be frozen after the second rise but before being baked? The dough looks and smells wonderful and the directions are clear and easy to follow.
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Mel — Reply
Hi Gretchen, I haven’t tried freezing these before baking, but they should work pretty well. I’d freeze them right after shaping and then take them out to thaw, rise, and bake.
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Kirk — Reply
I have made these rolls three times…they have turned out perfect every time. I love the little cornmeal pieces in the rolls. And they are perfectly light and fluffy, yet substantial enough for putting on jam, gravy, etc. Some observations: half a recipe makes 16 good sized rolls. Don’t add too much flour. Follow Mel’s advice to add in flour just to what you need. I keep the dough a little sticky, which keeps the finished roll light and moist. This dough rises quite quickly. I use my oven with the light on as a good place to proof or raise the dough. This is a fantastic recipe. Thanks Mel!
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Hope — Reply
Can I get the measurements in grams 🙂
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Anne — Reply
There’s an app that converts.
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Tina McPherson — Reply
I’d rate these a 10. These are the easiest best rolls! How can they not be with a 1/2 cup butter. I love the cooked cornmeal addition. My kitchen aid mixer barely can handle that much dough/flour. They raise quickly . Today I even shaped them into 28 rolls on the pan, I even made 1/2 whole wheat too ,,,Thanks
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Delilah — Reply
What kind of corn meal do you use in this?
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Mel — Reply
I use yellow cornmeal.
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Dorothy — Reply
These look amazing. I was looking in my saved Pinterest files for a nice dinner roll for Thanksgiving and would love to try this one. I’m wondering if they can be made ahead at all? Or to what stage? You all know how hectic the Day can be. I’m sure they’re best straight from the oven… hmmm…. Happy Thanksgiving!
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Mel — Reply
You can make them, shape them and let them rise overnight and then pull them out a few hours before baking the day of.
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Dorothy — Reply
Thanks, Mel. I’m pretty sure you’re saying to work through the shaping and then “refrigerate overnight” – taking them out a few hours before baking? I’m going to try it – fingers crossed! I think my family will love these.
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Dorothy — Reply
I went ahead with the recipe and wanted to post some notes in case others might want to make the rolls in advance. I followed the recipe through the first rise. Shaped the rolls and then froze them on a sheet pan lined with parchment. When frozen, I transferred them to a ziploc bag. Today I took a couple out 3 hours before I baked them (375 for 15 mins)… and OMG.. they’re amazing! So happy to have this delicious recipe that will come in handy on Thanksgiving… and throughout the year. Thanks, Mel!
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Mel — Reply
Thanks so much for reporting back, Dorothy!! Glad they worked out!
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Arlene — Reply
Well I rolled the recipe but mine didn’t come out as light and fluffy as yours looked in the picture. While I was disappointed about that I love it anyways. I divided the dough in half, used a smaller pan and made twelve rolls and bake the other half in a loaf pan. My family loved the loaf. It was so good. Got 2 questions. Can I substitute the cornmeal with oatmeal and if I use less flour than your recipe calls for will that yield me those lighter Rolls.
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Mel — Reply
I have never subbed in oatmeal for the cornmeal so I don’t know if that will work (I think it might make the rolls more dense – and yes, you can try using less flour).
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Sharon Parks — Reply
Mel, this is the only bread my husband requests for dinner. It makes 4 disposable loaf pans. We moved from SLC to North Carolina in May. I had the problem of it rising too fast. Ha! Moving from desert to humidity, I had a surprisingly steep learning curve for cooking in general. But have now mastered at least this recipe:) Still loving your blog from the east coast.
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Eileen — Reply
These were just perfect! So many other roll recipes turn out tasteless and boring…not these! Thanks
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Kit — Reply
I found this recipe Thanksgiving 2019 and they have become a family favorite. They are so soft and buttery. I always leave the carbs and calories out. 😉
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Kimberley — Reply
Thankyou so much Mel. I am a big fan of your recipes I have a few favourites and I am quite good at bread and rolls but what really kept me making bread was your white sandwich loaf recipe!! It’s my go to for everything.. just made these and they are absolutely fantastic
..so so light and fluffy my husband and three boys said they were amazing too. Will be making these all the time.. only think I changed was I used 12 quail eggs because I have these in abundance and I used white corn meal as I have a massive bucket to use.. they are still pretty yellow from butter and raw sugar ☺️love them x x x -
Mercy Bell — Reply
Making this with my 4 yo boy and he loves the whole process.
They smell delicious. We’re waiting for them to come out of the oven. -
Lisa — Reply
I hope you and your family had a wonderful Thanksgiving, Mel. For me, this recipe was an after-thought that I threw together last Wednesday, Thanksgiving eve – purely out of curiosity due to the ‘outrageous’ claims in both your post and the comments, if I am honest. I remained skeptical when I experienced some difficulty getting the dough right, but what emerged from the oven was a whole sheet pan full of pillowy, fluffy, flavorful, beautiful, indescribably soft, delicious yummyness – melt in your mouth perfection in roll form with or without toppings such as butter, apple molasses, or strawberry jam . I should know because I tried all of the above with the three rolls I ended up eating before they even had a chance to cool , and I’ve gotta admit that I could find no fault with these babies any way I chose to enjoy them.
Turns out they’re also perfect for dunking in or sopping up ridiculous amounts of gravy, a discovery made when I brought a dozen to my sister in law’s house on Thanksgiving day – DEVOURED. Friday’s smokefest at our house saw the remaining rolls demolished in short order alongside ribs, brisket, smoked turkey breast and fixings. We ended up snowed in with our two granddaughters Sunday and Monday, and the 2nd batch was almost entirely annihilated hot, buttered and enjoyed alongside homemade turkey noodle soup for dinner, then again with butter and strawberry jam for breakfast and as snacks throughout the day.
The remaining few were split between my grandgirls as take-home treats, and myself, after which I made yet another scrumptious discovery when I dined on THE BEST Thanksgiving leftover sliders (mayo, turkey, stuffing, and homemade cranberry relish with walnuts and orange zest) assembled on these bad boys, dunked in gravy with a side of turkey rice soup, not once but TWICE since then. (I’m looking forward to another round for dinner tonight-YAY!). I made the dough for the third batch in 7 days yesterday, which I know will come as a pleasant surprise to my granddaughters when they return to my house tomorrow to spend the weekend. I made a few mini rolls and froze them unbaked to try using as a replacement for frozen bread dough in my overnight monkey bread, which we will have for breakfast on Saturday. I have a strong feeling that this experiment will result in taking one of our traditional Christmas morning breakfast recipes up a few levels of AH-MAZING, and I am very excited. I’m not sure anyone could ask for more in a dinner roll – these are THE BOMB. Once again, my family is in awe of me because of you, Mel. I am thankful for all you do to help us all look (and eat) like rock stars. Blessings, girlfriend! -
Sharon — Reply
Hi Mel,
I thought I was spoiled to a bread machine, but this is the best, easiest yeast bread I have ever made! I made it in 2 melt-in-your-mouth loaves. I don’t think you’ll be able to top it, but I know you will try at some point:) I always look forward to your posts.-
Mel — Reply
Thanks, Sharon!
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Pat — Reply
These, and your crescent rolls, are absolutely divine! I make the dinner rolls at Thanksgiving and the crescent rolls at Christmas. I use a little less than half white whole wheat flour and they still are pillowy soft and tender. Because of a tummy that doesn’t do well with dairy and eggs, I use plain cashew milk instead of dairy milk, and I sub in an extra 6 Tb of cashew milk in place of the eggs. I have no trouble with the texture being heavy, not rising well, or not baking all the way through. I don’t have a stand mixer, so I throw everything into my food processor after the cornmeal/milk is cooked and whirl it around. Despite all these modifications, they come out consistently tasting like the goddess of all rolls. Thank you!
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