Recipe by Cooking Light November 1999

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Yield:
1 1/2 dozen (serving size: 1 roll)
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Ingredients

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Directions

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  • Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milk. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 cups flour, 1/3 cup cornmeal, butter, and salt to yeast mixture; beat at medium speed of a mixer until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

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  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes. Divide into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 3 pieces; shape each piece into a ball. Coat muffin pans with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise 10 minutes or until doubled in size.

  • Preheat oven to 350°.

  • Uncover rolls. Combine egg white and 1 tablespoon water; brush over rolls. Sprinkle with 1 teaspoon cornmeal. Bake at 350° for 25 minutes or until golden brown. Remove from pan; serve warm.

Nutrition Facts

152 calories; calories from fat 16%; fat 2.7g; saturated fat 1.5g; mono fat 0.7g; poly fat 0.2g; protein 4.4g; carbohydrates 26.9g; fiber 1.1g; cholesterol 7mg; iron 1.6mg; sodium 196mg; calcium 30mg.
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