Family Favorites...Cornmeal Batter Rolls

This is another recipe I’ve looked at off and on but never made until today.  What a mistake!  I should have been making them all these years.  I purchased the   "Good Food on a Budget” book back in the 70’s and I wasted all that time.
These are easy…the only thing hard about them is waiting.  Start about 2 hours before your meal.
These rolls are good warm or cold; they also freeze well.  The recipe is for 2 dozen, I made one dozen and give both here.  I thought they were perfect to serve in my new bun basket liner and topped with Tomato Marmalade.
                          Cornmeal Batter Rolls
1 Dozen Rolls
2 Dozen Rolls
  1        teaspoon    Instant Yeast
  2       teaspoons  Instant Yeast*
2 ½      cups  Sifted All Purpose Flour -- 10 ounces
  5       cups  Sifted All Purpose Flour -- 20 ounces
  1 1/8 cups  Whole Milk
  2 ¼   cups  Whole Milk
     ¼     cup  Shortening
     ½   cup  Shortening
    1/4     cup  Sugar
     ½   cup  Sugar
  1 ½     teaspoon  Salt
  1       tablespoon  Salt
 1          large  Eggs
  2       large  Eggs
    ½      cup  Cornmeal -- yellow or white
  1       cup  Cornmeal -- yellow or white

In large mixer bowl, combine the yeast and 1 3/4 (for 1 dozen) or 3 ½ cups of the flour.  Heat the next 4 ingredients just till warm; stirring occasionally.  Add to dry mixture in bowl; add eggs.
Beat the mixture at low speed with electric mixer for 1/2 minute, scraping the sides of the bowl constantly.  Beat 3 minutes at high speed (medium high in a Kitchenaid).
By hand, stir in cornmeal and enough remaining flour to make soft dough.
Cover, let rise in warm place till double, about 20 minutes.  Stir batter down; fill greased muffin cups 2/3 full (I used a size 24 muffin scoop). 
Cover; let rise in a warm place till double; 20-25 minutes.  Bake at 400° till golden, 15-20 minutes.
2014 Cost:  $2.50 or 11¢ per roll...$1.25 per dozen
Per Serving: 182 Calories; 6g Fat (28.7% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 284mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
*or one packet


  1. I made these on a whim this time last year for Thanksgiving (Canada) and they're rising in the pans now for me to take to Thanksgiving dinner today.
    Really love these!

    1. Love to hear you liked this recipe...we really like them too!


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