Corn Yeast Rolls

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 gr...

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 ...

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 ...

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.

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 tes...

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.

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

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.

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...