Cornmeal Yeast Rolls | Chickens in the Road

Nov
7

Let the holiday recipes begin! Actually, I love cornmeal yeast bread anytime, but the cornmeal adds a fall harvest taste and texture that is especially perfect at Thanksgiving.

You can make it as a loaf, too.

Ahhh, the lovely wonder of a loaf of bread.

Wanna make some?

You can make cornmeal yeast bread using any kind of cornmeal (yellow or white). I’m using melted butter for the oil. (See more about using egg and oil in Grandmother Bread here.) I’m posting the recipe here in the one-loaf quantity, which is just right to make a cornmeal yeast bread bubble ring of handy pull-apart rolls. (You can also bake them in a regular pan, of course.) If you want to make a lot of rolls, or a batch of rolls plus a loaf, just double this recipe.

Find out all about Grandmother Bread here: The Grandmother Bread Headquarters.

See the original Grandmother Bread recipe post here: Grandmother Bread.

Printer-Friendly
How to make Cornmeal Yeast Rolls:

1/2 cup cornmeal
1 1/2 cups warm water (divided)
1 teaspoon yeast
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1/3 cup melted butter
4-5 cups flour

Place cornmeal in a large bowl. Add 1/2 cup very hot water. (Hotter than you usually would use in bread–not boiling, just hot.)

Stir the water and cornmeal until the cornmeal is completely moistened. Let sit 10 minutes for the cornmeal to soften. Now continue on with the usual Grandmother Bread recipe instructions, adding the remaining water, yeast, sugar, and salt. Let sit five minutes. Add the egg and melted butter. Stir in the first couple of cups of flour with a heavy spoon. Continue adding flour a little at a time, stirring until dough becomes too stiff to stir easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. With floured hands, shape dough as desired, into a loaf or rolls.

You can use a greased bundt cake pan to make a cornmeal bubble ring. Tear the dough into small pieces and shape into balls. It makes about 15 for me, but this will vary depending on the size of the pieces.

Cover and let rise. (About an hour, depending on the temperature in your kitchen.) Bake for 15-20 minutes in a preheated 350-degree oven.

Behold, cornmeal yeast rolls baked in a bubble ring. They come out very pretty.

And it’s very hard to wait till dinnertime to start pulling them apart!

See All My Recipes
Printer-Friendly

More posts you might enjoy:

24 Responses
RSS feed for comments on this post | TrackBack this post

11-7
6:09
am

Good morning–this recipe looks so good, and so perfect this time of year.
Congratulations on your win. Yesterday I visited a few of the blogs readers had mentioned,I found that another thing I like so much about reading your blog is the fact you dont use any words that are off color. I am sure all of your readers appreciate that. You fill our day with sweetness, happines and love–elements that seem to be missing in life today. You take us to a “happy place”–we all need that.
Thank you for the journey.

JOJO
OHIO

JOJO - Reply
11-7
6:50
am

WOO HOO! CONGRATULATIONS! I look forward to starting my day with you. And today, I get to do it along with some GORGEOUS looking FOOD! YES!

God bless you as you embark on a new and wonderful journey in your life!

Blessings~
Laura

Laura - Reply
11-7
7:03
am

WHAT!? MORE good stuff I have to make? I think you have a hidden agenda-make the Queen Queensize. P.S. It’s working!

Queenbuffness - Reply
11-7
7:15
am

Oh Boy…another yummy bread recipe to try!!! Suzanne yesterday morning I made your Sour Dough Starter and in the afternoon I made Grandmother Bread…my husband told me to tell you he LOVED it and he can’t wait till I make your Sour Dough bread…me either!!! I’m having some bread toasted this morning…oh I’m starting to drool. I take it you won the first round????? WOOOHOOOOO!!!!! Good luck with your essay..we know you’ll ‘blow them away’…you go girl!!!

Chic - Reply
11-7
7:16
am

What beautiful rustic looking rolls. Gotta make these and practice for Thanksgiving. Delicious. Looking forward to more ideas for the holidays. Thanks Suzanne!

Kathleen H from Indiana - Reply
11-7
7:37
am

This bread looks and sounds wonderful!!! I’m going to try to make it and hope it looks & tastes as good as yours. I hope 52 appreciates all of your cooking & baking and has no food allergies or stomach problems that would prevent him from enjoying it.

Congratulations on your win! What were the final vote totals for you and #2? When will you hear from Sam-E? Will we be able to follow you closely during the next round of the contest and be able to “influence” Sam-e and the final decision in anyway other than voting?

blessedone220 - Reply
11-7
7:51
am

Oooo, another thing I have to try from your blog! My sour dough starter is ready this morning. My kitchen smells like a brewery! I will be making some sour dough grandmother bread and I also want to try your starter in a roll recipe I have been using for awhile now.

I am so happy for your sam-e win in the first round. I look forward to seeing your video and voting for you starting Nov. 17th! Go Suzanne! (Oh and when I talk about voting for Suzanne, my boys think it’s super cool because in their mind you are Suzanne from Monsters vs. Aliens and they love you!)

KentuckyFarmGirl - Reply
11-7
8:07
am

Hello !

Congratulations on your win !
Lovely looking bread. I do have to make this one.

Rituparna - Reply
11-7
8:13
am

Congrats on the first round. I’ll be cheering for you in the second round…theres no doubt in my mind you’ll make a great video. Best of Luck to you.

Sharon Gosney - Reply
11-7
10:11
am

CANNOT wait to try this!!! I love the bubble ring, it would look so pretty sitting on a table for Thanksgiving!

Sarah - Reply
11-7
10:19
am

Hey, I think even I can make these!!! I’m ready to go out and buy a bundt pan just so I can try them – taking food to daughter and SIL for Thanksgiving since my grandson is due to pop out a few days after TG, and although SIL will cook whatever meat we have, I’m bringing the rest! We all know a new mommy about to give birth is not going to be allowed to do anything!!!

Nancy in Iowa - Reply
11-7
10:36
am

Congratulations! We’re all overjoyed for you! You’re my first blog of the morning and when you start writing for SamE that will be my second visit of every morning.

Hope we get to see your video. I know it will be outstanding!

Thanks Suzanne for another day of sunshine!

Darlene - Reply
11-7
11:02
am

congrats on the first round win.the bread looks good, i like the rolls in the pan. bet that would go good with some chicken corn chowder! could you update the farmers almanac for nov. i know you have been very busy. i think its going to be a very cold winter.reason being, the squirels tails are the fullest i have ever seen.they dont have alot of hair here in florida because of the heat. so that jumped out at me. what kind of signs do you look for in nature? have a great weekend everyone

trish robichaud - Reply
- 11-7
  11:08
  am
  
  I look for woolly worms but I didn’t find any this year! Maybe they are so scared of this winter, they ran away. Thank you for reminding me about the almanac in the sidebar! That got away from me this month.
  
  Suzanne - Reply
  - 11-7
    11:25
    am
    
    thanks suzanne, man your fast. i guess that means it will be cold. our coldest month is january but we warm up quick, last year it was the coldest and longer days of cold. you never know anymore. thanks again trish
    
    trish robichaud - Reply
  - 11-7
    9:13
    pm
    
    Hi Suaznne–we have sen more woolly worms this year than I can ever remember–are we in trouble??
    
    JOJO - Reply
11-7
11:02
am

That looks delicious!!

Suzanne – I made Grandmother Bread for the first time yesterday and it came out PERFECT! I will never buy store bought bread again!! We made grilled cheese and fried egg sandwiches… oh so yummy.
Thank you so much for sharing such a wonderful recipe!

Aedrielle - Reply
11-7
12:36
pm

I sm going to the neighbors for an early Thanksgiving, so I printed out the recipe for the Cornmeal Rolls and willk bring them along.

Phyllis Ryan - Reply
11-7
2:29
pm

I’ve been votin’ and prayin’ that you would rise to the top and we did it! You are right, we want it for you just as much as you do. Good luck on your next round. I know you can do it!!

Made the cheesecake cookies last night. Yum and more yum. My oven must be hot because after 5 minutes the cookies started to burn a little on the bottom. We whipped them out and they’re almost gone. I love trying your recipes. You inspire me to cook and bake.

Love ya Suzanne. You are living my dreams!
And I’m in love with your goats. My Clover calendar is going right on the kitchen wall!

Joy Bayus - Reply
11-7
3:05
pm

Sounds delicious!

Estella - Reply
11-8
7:37
am

Took the Cornmeal Yeast Rolls to the celebration next door. A couple of people asked for the recipe, so I told them how to find you on the web. Hope you will have a few new readers.
Love your posts, and will be in line to vote for you again.

Phyllis Ryan - Reply
11-9
11:05
am

WOW! ‘Nuff said.

Kim W - Reply
11-9
12:00
pm

Hi Suzanne, T
These rolls look great! If you were to freeze them at what step would you freeze them? Thinking ahead for TG:)

Mary Lund

MaryLundShu - Reply
- 11-9
  12:13
  pm
  
  You can either freeze it before the first rise in a big ball of dough or freeze it shaped as rolls before the second rise. See more info about freezing dough in this post:
  http://suzannemcminn.com/blog/2008/11/25/freezing-grandmother-bread/
  
  Suzanne - Reply