Buttery Cornbread Dinner Rolls

3.78 from 27 votes

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!

Course Side Dish

Cuisine American

Keyword bread, cornmeal, rolls, Thanksgiving, yeast

Prep Time 10 minutes

Cook Time 15 minutes

Rise time: 2 hours

Total Time 2 hours 25 minutes

Servings rolls

Calories 205kcal

Author Sheryl

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.