Buttery, cornmeal dinner rolls that bake up beautifully and full of flavor – perfect to serve with a hot bowl of soup or to slather with butter!
Bread is a weakness for many of us (I think we could all agree to agree on that!) Asking me what my favorite bread roll recipe is much like asking me which child I love the most.
Or what jeans I like the best… Perhaps even what my favorite movie is. It’s impossible to choose just one. Questions like that really can cause me to panic.
I love so many different roll recipes – all for different reasons. If I had to be honest, I’d tell you that I might be a little obsessed with rolls.
However – when it comes to homemade dinner rolls, this recipe trumps every other recipe out there. I continue to make these over and over simply because they turn out beautiful every time.
These rolls rise and shape up beautifully into delicious puffs of buttery cornmeal rolls that are perfect for the holiday table. Smothered with butter and maybe even a little honey they are perhaps the best rolls around.
Buttery Cornmeal Dinner Rolls
A few weeks ago, I made these rolls for dinner for church service and fellowship and I doubled the recipe. They were definitely super yummy because they all flew off the table and several women wanted to know if I had made the rolls.
One beautiful church member asked me if I had made the rolls at home and I responded with a resilient “yes of course!” She explained that she has always had an inferiority complex with bread making and wanted to know if she could make them.
I’m always willing to help someone succeed in the kitchen so I generously passed on the recipe so she could give them a go herself. She had every intention of making better rolls than her sister has ever made 😉
So if you are looking for the perfect dinner roll, give these a try. They are light, fluffy, buttery, moist bundles of deliciousness. They have a hint of cornmeal, and perfect to pair with a little honey or butter.
Serve them up next to any of these soups (or your own favorite family recipe!)
Buttery Cornbread Dinner Rolls
- 2 C milk 105-110 degrees F
- 1/2 C sugar
- 2 Tbsp active dry yeast
- 1/2 C butter softened
- 3 eggs room temperature
- 3/4 C cornmeal
- 5.5 C all purpose flour
- 1 tsp coarse sea salt
- 2 Tbsp butter melted
- In the KitchenAid, combine the milk, sugar and yeast. Let stand for 10 minutes until foamy.
- Add the butter, eggs, and cornmeal. Mix well. Add the flour gradually. Turn the mixer on and knead with the dough hook attachment for 3-4 minutes. The dough will be very sticky but will pull away from the sides of the bowl.
- Generously flour your countertop and turn out the dough. Knead by hand for 2-3 minutes until the dough comes together into a nice ball. Transfer to a greased bowl and cover with greased plastic wrap and allow to rise for 45 minutes to 1 hour - until doubled in size.
- Remove the wrap and divide the dough into 24 equal pieces. Shape the bread by pulling over the top and tucking under the bottom. Place the rolls seam side down in a greased 9x13 pan or baking dish. Or feel free to use a baking sheet lined with parchment.
- Cover the rolls with greased plastic wrap once again and allow to rise for 40 minutes to one hour or until doubled in size.
- Bake the rolls at 350 degrees F for 13-15 minutes or until lightly browned. Once removed from the oven, brush the rolls with butter and enjoy.
- Once baked, the rolls can be frozen in a freezer bag - reheat at 30 seconds per roll.
- The fresher they are when frozen the better they will be when reheated.
Did you make these rolls? If you did, please rate the recipe and come back to let us know how they turned out. Tag us on Instagram, too!