Golden Yeast Cornbread Rolls: Irresistible Bread Machine Recipe
Sneak Peek: These Golden Yeast Cornbread Rolls are easily mixed and kneaded in a bread machine. Ingredients include yellow or white cornmeal, bread flour, and bread machine or instant yeast. These rolls are perfect for soup or your best pot roast recipe.
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Have you ever wondered if you could make traditional cornbread in your bread machine? Of course, making it similar to this bread machine chocolate cake is possible. However, I have a different solution for bread machine lovers with this recipe for Yeast Cornbread Dinner Rolls.
In my mind, the disadvantages (see below) of making traditional cornbread with a bread machine have me looking for alternatives:
- The cornbread will be the shape of your pan, which may look strange.
- The baked cornbread is challenging to extract from the bread machine pan in one piece because of the posts and paddles.
- The crust isn’t as lovely as when using a conventional oven.
Three Reasons Why You Need This Bread Recipe in Your Collection
- These cornbread rolls combine the flavors of yellow or white cornmeal with the taste and lightness of yeast.
- You’ll get a soft, chewy, slightly sweet interior crumb and an interesting cornmeal-flecked crust.
- You can make the dough in your bread machine using the DOUGH cycle. If you don’t have a bread machine, you can make them by hand or use a stand mixer. See details in the recipe notes.
Happy Bakers Speak Up
“These dinner rolls are awesome!! So easy and so delicious! The cornmeal gives just a hint of crunch. Wonderful!!”-–LINDA
I love to serve these with soup or stew. Don’t forget to set out the butter and honey for non-dippers.
How Do You Make Rolls with a Bread Machine?
Many of you have read my post, “6+ Bread Maker Tips You Need To Make Marvelous Bread,” where I talk about using the DOUGH cycle on your bread machine for all bread recipes. That is how I wrote the directions for this recipe.
In a nutshell:
Mix all the ingredients at once in your bread machine. Let your bread maker do all the hard work. At the end of the DOUGH cycle (where the first rise happens), you will remove the dough, shape it into rolls, and leave them on the counter for the last rise. Then, you will bake the rolls in your conventional oven.
Ingredients and Substitutions
- FLOUR: The recipe calls for bread flour, but you can substitute unbleached flour or bleached all-purpose flour if that’s what you have. I prefer bread flour because it contains more gluten than all-purpose flour. Cornmeal has no gluten, so bread flour helps keep the bread from being too crumbly.
- CORNMEAL: White (see the old picture below) or yellow cornmeal will work (first picture above). Yellow cornmeal will change color, but they still taste great. Even a coarse stone ground meal will work.
- MILK: Whole milk, 2%, or fat-free is acceptable. I prefer whole milk for the maximum flavor.
- SUGAR: Use granulated sugar. To substitute honey (I would use three tablespoons), you may need to add a little extra flour. Learn how to check your dough using this secret.
- SALT: I designed this recipe for table or sea salt. If you want to use Kosher salt, use ¼ teaspoon extra.
- EGGS: I always use large eggs in all my bread recipes. If you use a different size, adjust the overall liquid in the recipe accordingly. (If using smaller eggs, you may need to add more liquid. Add less liquid to the dough when using larger eggs.
- YEAST: Anytime you use a bread machine, instant or bread machine yeast is easier. But if you only have active dry yeast in the house, add 1/4 teaspoon extra to make up for the slowness of active dry yeast. Dissolving active dry yeast is optional with modern-day formulations.
How To Make Cornbread with Yeast
FAQ for Yeast Cornmeal Rolls
Yes. Make the dough and shape the rolls the night before. Place in the refrigerator overnight. When ready to bake the next day, remove the rolls and let them come to room temperature. Bake when they are puffy.
Yes. See the recipe notes for details for making in a stand mixer or by hand.
Homemade bread doesn’t have the same preservatives as store-bought bread. Consequently, cornmeal rolls are best the day you bake them.
I prefer to keep them in a Ziploc bag or a bread box. Don’t store bread in the refrigerator. Freezing is good, but double-wrap the rolls to prevent freezer burn.
Don’t forget to check the dough after it kneads in the bread machine for 10-12 minutes. If the dough sticks to the side and won’t pull away, add flour one tablespoon at a time. If the dough is too dry and won’t stick to the sides, add water, one tablespoon at a time. Allow the dough to incorporate the additional flour or water before adding more.
Yes. Reduce the salt a bit to compensate for the added salt in the cornmeal.
These rolls are excellent with soup. My favorite would be Ham Stew. The broth is superb.
The recipe was adapted from One Hundred Years of Bread by Sidney Brockman Carlisle.
📌Kitchen Tip📌
These rolls are best eaten the day you make them. Cut the cornbread into small cubes and make croutons if you have leftovers. According to my friend Scooter of Scooter’s Spaghetti fame, she sprays her cornbread cubes with olive oil and sprinkles them with salt. Toast in your oven at 300˚F until they turn golden, crispy, and crunchy. Delicious on salads or in this Squash and Green Chile Casserole.
Parting thoughts: If you like these rolls, try my Cornbread Twists. They will remind you of the canned cornbread twists Pillsbury used to sell in the refrigerator case. So good!!
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Yeast Cornbread Recipe: A Bread Machine Dinner Roll
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Ingredients
- ½ cup (113 g) boiling water
- ⅔ cup (106 g) yellow or white cornmeal
- ½ cup (113 g) milk
- 1 large (50 g) egg
- ¼ cup (57 g) butter
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2½ cups (300 g) bread flour
- 1½ teaspoon bread machine or instant yeast
Instructions
- Add 1/2 cup (113 g) boiling water and 2/3 cup (106 g) yellow or white cornmeal to the bread machine pan. Select the DOUGH cycle and let it run for a minute to combine. If you prefer, mix the cornmeal and water in a separate bowl, then pour the mixture into the bread machine pan.
- Add 1/2 cup (113 g) milk, 1 large (50 g) egg, ¼ cup (57 g) butter, 1 teaspoon salt, 2 tablespoons granulated sugar, 2½ cups (300 g) bread flour, and 1½ teaspoon bread machine or instant yeast to the pan.
- Select the DOUGH cycle and press START.
- After 1 minute, check the dough to be sure it is starting to clump. After 15 minutes, check again to make sure the dough is not too wet or too dry–just sticking to the side, then pulling away cleanly. If too wet, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of liquid until the dough looks right.
- When the dough cycle has completed and the dough has doubled in size, remove the dough to a floured surface. Lightly knead and press out any bubbles. Shape into a smooth ball.
Shaping rolls:
- Divide dough into 24 equally-sized portions and roll each one into a ball. Place two balls inside each cup of a muffin pan. Or portion into 12 balls and put one ball in each muffin cup or divide between 2 8-inch cake pans. You can also roll out the dough like biscuits. (See pictures in the post.)
- Cover with a tea towel and allow to rise in a warm place until almost doubled (30-45 minutes). Preheat your coventional oven to 375˚F (190˚C).
- Bake rolls for 16-18 minutes or until golden brown and the internal temperature reaches 190˚F (88˚C). Move to a cooling rack to cool and avoid soggy bottoms.
- Optional: Brush hot rolls with soft butter for a softer crust.
Notes
- To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until the dough becomes smooth and elastic, about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape rolls as indicated in the recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, which will likely take 10-20 minutes, depending on your experience. Place dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape rolls as indicated in the recipe
- Please note: If you substitute regular yeast for instant or bread machine yeast, you can dissolve it before adding it to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid in the recipe. Let sit for about 10 minutes. Add to other wet ingredients, and then add dry ingredients. Proceed as directed to knead and shape rolls.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.