Home
Recipes
Bread
Bread Machine
Corn Yeast Rolls

Corn Yeast Rolls

Name: Corn Yeast Rolls
Yield: 8 to 10 rolls
Ingredients: ⅔ cup milk; 2 tablespoons vegetable oil; 2 tablespoons margarine, melted; 1 egg; ½ cup cornmeal; 1 teaspoon salt; 2 tablespoons white sugar; 3 cups all-purpose flour; 1 tablespoon active dry yeast

Rating: 3.77 stars

26 Ratings
24 Reviews
7 Photos

These are my favorite rolls in the whole world. They have the corny taste of a cornmeal muffin, but are a yeast roll that you can serve with a fancy dinner.

By COOKPOT

Recipe Summary

Servings:

Yield:

8 to 10 rolls

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

⅔ cup milk
2 tablespoons vegetable oil
2 tablespoons margarine, melted
1 egg
½ cup cornmeal
1 teaspoon salt
2 tablespoons white sugar
3 cups all-purpose flour
1 tablespoon active dry yeast

Directions

Step 1

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select dough cycle. Start. Add water if needed while the dough is mixing.

Advertisement
Step 2

Once cycle is complete, shape dough into 8 to 10 balls. Arrange in a greased 9 inch pie pan. Allow to rise in a warm spot until doubled in size.
Step 3

Bake in a preheated 400 degree F (205 degree C) oven for about 45 minutes, or until the rolls begin to brown.

Nutrition Facts

Per Serving:

292.1 calories; 7.5 g protein; 47.3 g carbohydrates; 24.9 mg cholesterol; 341.1 mg sodium. Full Nutrition

Reviews (24)

Most helpful positive review

the allrecipes staff

04/11/2003

This recipe has been edited to note that if necessary water should be added to the ingredients during the mixing process to make a workable dough. We suggest starting with about 1/4 cup and gradually inreasing the amount as needed. - The Staff Read More

Helpful

(23)

Most helpful critical review

nmchilecat

04/12/2003

The dough for these rolls is very very stiff--so much in fact that it labored my machine to the point where I thought it was going to break. I had to add 3 tablespoons of water just to make it manageable and that was with only three cups of flour. Maybe it is the difference in bread machines. The recipe instructs to cook them at 400 degrees for 45 minutes. I thought that sounded like a long time so I kept my eye on them and they were done in 15 minutes. Also this much dough does NOT fit in a 9" pie plate. It made 10 very large rolls that had to be put on a cookie sheet in order to have enough room to rise. They tasted good and my husband said they would be good with beef stew or chicken soup. Read More

Helpful

(21)

26 Ratings

5 star values: 8
4 star values: 10
3 star values: 4
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

the allrecipes staff

04/11/2003

Helpful

(23)

the allrecipes staff

04/11/2003

Helpful

(23)

nmchilecat

04/11/2003

Helpful

(21)

JENQLTR

04/11/2003

I added 3 tablespoons more of the milk so that my bread machine wouldn't labor over kneading the dough. I also wonder if the 45 minutes at 400 degrees isn't a typo. I baked the rolls for only 15 minutes and they were nice and brown on top and done in the middle. Any longer and I would've needed a license to own such deadly weapons. Read More

Helpful

(16)

ChrisinNoVA

04/11/2003

Beautiful brown rolls that are crunchy on the outside and soft on the inside. But I only had to cook them for 25 minutes -- I put them in individual muffin tins. Read More

Helpful

(14)

CookinMama

11/22/2006

Yum! Thanks Judy! I made these exactly as recipe states. I did need to add more water (I used water and milk powder instead of milk easier to get room temp)during the kneading. But I always test the dough for stiffness during the second knead. Please folks remember that making breads and doughs in the bread machine still requires you to check the dough during kneading. Adding more liquid or flour according to how the dough feels. During the second knead it should feel sticky like tape. For reference I like to fold a piece of scotch tape and tape to top of bread machine. I tap my finger on it to get a feel for what the dough should fel like then I touch the dough. Adding more liquid or flour as needed. (I remove the tape before baking happens) All that said these rolls are wonderful!!! A nice delicate crunch from the corn and a lovely yeast fragrance and flavor! I am making these to take to Thanksgiving dinner! I forgot to state that I did only bake these for 15 minues (I am sure 45 is a typo) and got 10 huge rolls. You could easily make them smaller and get around 18-20 perfect dinner sized rolls. Read More

Helpful

(11)

Jillian Morgan

10/01/2005

I substitute the oil and margarine for butter and add a bit more sugar and my family absolutely loves this roll. It is usually gone within one day. Read More

Helpful

(9)

Melanie Greer

04/11/2003

These were hard and terrible tasting. Maybe I did something wrong??? I threw them out also. Read More

Helpful

(9)

dkafford

04/11/2003

the dough was very crumbly - I added a bit more milk. It cooked them 40 minutes and they were very crusty on top - like hard tea biscuits. I threw most of them out. Read More

Helpful

(8)

Heinemeyer

11/22/2005

It's a great recipe except for the baking time. Bake for 45 minutes if you are looking for hockey pucks!!!! Fortunately I was skeptical and checked at the 8 min mark.. Wow - better change the baking time..... Read More

Helpful

(5)

More Reviews

Back to Corn Yeast Rolls

All Reviews for Corn Yeast Rolls

- of Reviews

Nutritional Information

Corn Yeast Rolls

Servings Per Recipe: 8
Calories: 292.1

% Daily Value *

protein: 15 %

carbohydrates: 15 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 12 %

saturated fat: 7 %

cholesterol: 8 %

vitamin a iu: 4 %

niacin equivalents: 41 %

vitamin b6: 5 %

vitamin c:

folate: 36 %

calcium: 4 %

iron: 16 %

magnesium: 6 %

potassium: 4 %

sodium: 14 %

thiamin: 48 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Corn Yeast Rolls

1 of 24

All Reviews

the allrecipes staff

04/11/2003

Helpful

(23)

the allrecipes staff

04/11/2003

Helpful

(23)

nmchilecat

04/11/2003

Helpful

(21)

JENQLTR

04/11/2003

Helpful

(16)

ChrisinNoVA

04/11/2003

Beautiful brown rolls that are crunchy on the outside and soft on the inside. But I only had to cook them for 25 minutes -- I put them in individual muffin tins.

Helpful

(14)

CookinMama

11/22/2006

Helpful

(11)

Jillian Morgan

10/01/2005

I substitute the oil and margarine for butter and add a bit more sugar and my family absolutely loves this roll. It is usually gone within one day.

Helpful

(9)

Melanie Greer

04/11/2003

These were hard and terrible tasting. Maybe I did something wrong??? I threw them out also.

Helpful

(9)

dkafford

04/11/2003

the dough was very crumbly - I added a bit more milk. It cooked them 40 minutes and they were very crusty on top - like hard tea biscuits. I threw most of them out.

Helpful

(8)

Heinemeyer