I’ve made a few dinner rolls on here before, but I was itching for a new version, and that’s where these cornmeal butter rolls came in. They are the lightest, fluffiest rolls I’ve made to date, and what makes them that much better is the cornmeal butter they are covered in (I know…I went a little crazy, but it’s brunch! It needs it).
Baking has always come a little more instinctively to me that other forms of cooking, but even if baking isn’t totally *your thing* – these butter rolls definitely are. They have a relatively low rise time and wait time, and the results are AMAZING. Read on for how to make these fluffy little balls of heaven.
Table of contents
Ingredients for these cornmeal butter rolls
I’d argue this is a very straightforward ingredient list, even with the corn! The corn adds sweetness, softness and flavor, so even though it is small, it packs a punch:
- 1 cup milk of choice
- 1/4 cup water
- 1/4 cup canned corn, drained and rinsed
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 2 & 1/4 tsp active dry yeast, or 1 packet
- 560 grams all-purpose flour
- 2 tsp kosher salt
- 1 large egg, plus one extra for the egg wash
Ingredients for the cornmeal sugar butter
This is simple but it is goooooood – let the mixture actually harden a little to spreadable-butter-consistency, and then watch it melt as you spread it over the warm cornmeal butter rolls – ACTUAL heaven.
- 2 tbsp butter, melted
- 1 tbsp cornmeal
- 1/2 tbsp granulated sugar
How to make the dough for these rolls
The dough starts with the yeast mixture, so prep that first.
In a small blender, mix together the milk, water, corn, melted butter and sugar. Blend until the mixture is smooth. Either on the stove or in the microwave, heat up this mixture until it is warm, about 110F. Sprinkle the yeast evenly over the top, and then stir it into the mixture. Let this sit for 5 minutes or until foamy.
While the yeast is activating, add the flour and salt to the bowl of a stand mixer.
Beat the egg in a small bowl, and add the egg to the yeast mixture after the yeast has activated. Stir gently to combine. Add the yeast mixture in with the flour. Use the hook attachment on the stand mixer and mix on medium-low speed for 10 minutes. The dough will start loose and shaggy, but it will begin to form a smooth dough as gluten forms. Scrape down the sides as needed, and you’ll know the dough is ready when it completely pulls away from the sides of the bowl and twists around the hook.
Grease a large bowl with spray oil, and add in the dough. Cover and let rise in a warm place for 1 hour or until doubled in size.
How to shape and bake these cornmeal butter rolls
Shaping these is simple – and honestly very calming.
When the dough has doubled in size, punch it down and move it to a floured work surface. Cut the dough into 8 equal pieces and form the pieces into round balls. Transfer these to a parchment lined baking sheet, giving at least 2″ between dough balls. Let them rise another hour.
Preheat the oven to 375F and whisk your second egg. When the rolls have risen again (this time to about 1.5x their original size) generously brush the egg on top of them, and then bake for 20-22 minutes, or until golden brown.
Looking for other baking recipes?
Here are a few of my most recent favorites:
And that’s it for these cornmeal butter rolls!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Cornmeal Butter Rolls
Ingredients
- 1 cup milk of choice
- 1/4 cup water
- 1/4 cup canned corn drained and rinsed
- 1/4 cup unsalted butter melted
- 1/4 cup sugar
- 2 & 1/4 tsp active dry yeast or 1 packet
- 560 grams all-purpose flour
- 2 tsp kosher salt
- 1 large egg plus one extra for the egg wash
For the cornmeal sugar butter
- 2 tbsp butter melted
- 1 tbsp cornmeal
- 1/2 tbsp granulated sugar
Instructions
- In a small blender, mix together the milk, water, corn, melted butter and sugar. Blend until the mixture is smooth.
- Either on the stove or in the microwave, heat up this mixture until it is warm, about 110F. Sprinkle the yeast evenly over the top, and then stir it into the mixture. Let this sit for 5 minutes or until foamy.
- While the yeast is activating, add the flour and salt to the bowl of a stand mixer.
- Beat the egg in a small bowl, and add the egg to the yeast mixture after the yeast has activated. Stir gently to combine.
- Add the yeast mixture in with the flour. Use the hook attachment on the stand mixer and mix on medium-low speed for 10 minutes. The dough will start loose and shaggy, but it will begin to form a smooth dough as gluten forms. Scrape down the sides as needed, and you'll know the dough is ready when it completely pulls away from the sides of the bowl and twists around the hook.
- Grease a large bowl with spray oil, and add in the dough. Cover and let rise in a warm place for 1 hour or until doubled in size.
- When the dough has doubled in size, punch it down and move it to a floured work surface. Cut the dough into 8 equal pieces and form the pieces into round balls. Transfer these to a parchment lined baking sheet, giving at least 2" between dough balls. Let them rise another hour.
- Preheat the oven to 375F and whisk your second egg. When the rolls have risen again (this time to about 1.5x their original size) generously brush the egg on top of them, and then bake for 20-22 minutes, or until golden brown.
- While the rolls are baking, whisk together all the ingredients for the cornmeal sugar butter.
- When the rolls are out of the oven, brush liberally with the cornmeal butter and serve warm!
