The shape of these rolls takes me back to the brown-and-serve rolls my mother-in-law used to serve on holidays. She liked to split them straight out of the oven, just enough to cradle a big hunk of butter (probably margarine now that I think about it). The melty and messy butter made those cheap grocery store rolls memorable…and sinful beyond redemption.
These may look like brown-and-serve rolls, but they aren’t the same. Yes, they are light and fluffy, but they are a bit sturdier than their commercially-made cousins. They also are not like yeasty cornbread. Check out these Cornbread Twists if that’s what you want. The half cup of cornmeal gives these rolls a barely perceptible personality boost with the slightest crunch, most noticeable in the crust. After baking, split these and add butter mother-in-law style if you like. Personally, I think it’s unnecessary when they are fresh out of the oven–it also ruins the rolls as leftovers. As usual, this recipe is designed to make in a bread machine on the dough cycle. You could also mix and knead the dough by hand or use your Kitchen Aid if that’s what you have.
Recipe adapted from One Hundred Years of Bread by Sidney Brockman Carlisle.
Cornmeal Dinner RollsRelated Posts: