Yeast Breads: Cormeal Batter Rolls

These cornmeal rolls are tender and moist. They're also incredibly easy to make. Batter breads don't have to be kneaded, so you can simply mix, pour, and bake in the pan they rise in. These rolls are baked in a muffin pan, making it all the easier.


For a little variety, try topping these rolls with sesame or poppy seeds just before baking. They'll come out delicious.


Ingredients


2 cups all purpose flour
1¼ tsp bread machine or quick rise yeast
½ cup cornmeal
1 tbsp sugar
1 tsp salt
1 cup milk
4 tbsp butter or margarine, softened
1 egg
sesame or poppy seeds (optional)


Preparation


With no kneading necessary, you can whip up this bread quickly enough. Place all ingredients except sesame or poppy seeds in a large bowl. Blend with a wooden spoon until you have a wet batter. The batter should be fairly smooth. Cover batter with a tea towel and set aside to rise in a warm location. The dough may take a little while to rise, so be prepared to wait up to 90 minutes for the dough to double in size.


Stir the batter to remove any air bubbles. Spray a muffin pan with cooking spray to prevent sticking. Divide the batter equally between 12 muffin cups. Set muffin pan aside in a warm location, allowing batter to rise once more. This time the rise cycle will take about 60 minutes. You want the rolls to double in size, but you don't want them to overflow the muffin pan, so keep an eye on the rolls.


Heat oven to 375°F. Bake rolls for 20 to 25 minutes, until rolls are golden brown and sound hollow when tapped. Remove from muffin pan immediately and cool on wire racks.


This recipe makes 12 rolls. They will stay fresh for up to 4 days if stored in an airtight container.