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Cornmeal Rolls with Honey Butter

Recipe Summary

Yield: Makes 1 dozen

Ingredients

For the cornmeal rolls:

1/2 cup milk, warmed to 115 degrees, plus 1 tablespoon

1/2 cup water, warmed to 115 degrees

2 tablespoons packed light-brown sugar

1 package active dry yeast (1 scant tablespoon)

4 large egg yolks

1 1/2 teaspoons salt

3 tablespoons unsalted butter, melted, plus more for tin

1 cup stone-ground yellow cornmeal

2 cups all-purpose flour, plus more for dusting

Vegetable oil, for bowl

For the honey butter:

8 tablespoons (1 stick) unsalted butter, slightly softened

1/2 cup honey

Pinch of salt

Gallery

Cornmeal Rolls with Honey Butter

Recipe Summary

Yield: Makes 1 dozen

Cornmeal Rolls with Honey Butter

Cornmeal Rolls with Honey Butter

Cornmeal Rolls with Honey Butter

Recipe Summary

Yield: Makes 1 dozen

Recipe Summary

Yield: Makes 1 dozen

Yield: Makes 1 dozen

Makes 1 dozen

Ingredients

Ingredients

  • 1/2 cup milk, warmed to 115 degrees, plus 1 tablespoon

  • 1/2 cup water, warmed to 115 degrees

  • 2 tablespoons packed light-brown sugar

  • 1 package active dry yeast (1 scant tablespoon)

  • 4 large egg yolks

  • 1 1/2 teaspoons salt

  • 3 tablespoons unsalted butter, melted, plus more for tin

  • 1 cup stone-ground yellow cornmeal

  • 2 cups all-purpose flour, plus more for dusting

  • Vegetable oil, for bowl

  • 8 tablespoons (1 stick) unsalted butter, slightly softened

  • 1/2 cup honey

  • Pinch of salt

Directions

With a wooden spoon, stir warm milk, warm water, and sugar in the bowl of an electric mixer. Sprinkle yeast on top; let stand until foamy, about 10 minutes.

Fit mixer with the dough hook. Add 3 egg yolks, the salt, butter, cornmeal, and flour to yeast mixture. Mix on low speed. Raise speed to medium; mix until dough is tacky but doesn’t stick to fingers, 6 to 8 minutes. Transfer to a large oiled bowl, and loosely cover with plastic wrap.

Let dough rise in a warm spot until doubled in bulk, about 30 minutes.

Preheat oven to 400 degrees. Butter 12 cups of a standard muffin tin. On a lightly floured work surface, divide dough into 12 equal pieces. Roll into balls; transfer to tin. Loosely cover with plastic wrap. Let dough rise until doubled in bulk, about 20 minutes.

Whisk together remaining yolk and tablespoon milk; brush over dough. Bake until just golden, 15 to 20 minutes.

Meanwhile, make honey butter: Put butter in the bowl of an electric mixer fitted with the paddle; mix on medium-high speed until smooth. On low speed, add honey in a slow, steady stream. Mix in salt. Serve with muffins.

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Add Rating & Review

All Reviews for Cornmeal Rolls with Honey Butter

  • of Reviews

Reviews:

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All Reviews for Cornmeal Rolls with Honey Butter

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest