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Yeast Corn Rolls

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“A nice side to Zucchini-Cheese Puff, this recipe came from Cook Now, Serve Later cookbook. Prep time includes rising time.”
2hrs 20mins
18 rolls

Ingredients Nutrition


  1. In a large bowl, an electric mixer fitted with a dough hook, or a food processor, combine the yeast, water, and 1 teaspoons of the sugar and let stand until bubbly, about 5 minutes.
  2. Stir in the remaining 1/4 cup of sugar, the butter, buttermilk, egg, salt, and 3/4 cup of the cornmeal; blend well.
  3. Stir in enough flour (start with about 2 cups) to make a soft dough.
  4. On a lightly floured board or in the mixer or food processor, knead the dough until smooth and elastic, 7 to 10 minutes by hand, 5 minutes in a mixer, or 40 seconds in the food processor.
  5. Add more flour as needed to keep the dough from sticking.
  6. *At this point the dough can be stored.
  7. Place in a 1-gallon food storage bag, push out all of the air, and secure with a twist tie, leaving room at the end for expansion.
  8. Refrigerate for up to 3 days.
  9. Transfer to a large, lightly greased bowl, turn to coat with the grease, rise in a warm, draft-free place until doubled in bulk-about 1 hour.
  10. Punch the dough down and roll it out 1/2 inch thick on a lightly floured surface.
  11. Cut into eighteen 3-inch rounds and set 2 inches apart on lightly greased baking sheets.
  12. Cover with dry towels and let rise until almost doubled in bulk, 35 to 45 minutes.
  13. Meanwhile, preheat the oven to 375°F.
  14. Sprinkle the rolls lightly with the remaining 2 tbsp of cornmeal and bake until golden brown, 17 to 20 minutes.
  15. Makes 18 roll.
  16. •Serving later:
  17. Let the dough sit at room temperature for 2 to 2 1/2 hours.
  18. Knead a few turns on a lightly floured board, then proceed starting with punching down the dough and rolling 1/2 inch thick on a lightly floured surface.

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