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Nutrition Facts
Serving Size 1 (58g) Recipe makes 16 servings
Calories 145
Calories from Fat 32		(22%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 174mg		7%
Potassium 127mg		3%
Total Carbohydrate 24.9g		8%
	Dietary Fiber 1.0g	4%
	Sugars 3.0g
Protein 3.3g		6%
detailed view... how is this calculated?

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Cornmeal Molasses Skillet Rolls

Recipe #172763 | 1½ hours | 20 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: SusieQusie
Jun 15, 2006

Any bread recipe that doesn't require a lot of kneading always catches my eye. Preparation time is cut because these rolls only need to rise once before baking.

SERVES 16 (change servings and units)

Ingredients

1 cup boiling water
1/2 cup cornmeal
1/4 cup mild-flavored molasses
3 tablespoons butter
1 teaspoon salt
1 egg
1/4 cup warm water
1 (1/4 ounce) package active dry yeast
3 cups all-purpose flour
1 tablespoon butter, melted

Directions

1
Place boiling water in small bowl. Slowly add cornmeal, stirring constantly, until well mixed. Add molasses, 3 tablespoons butter and salt. Stir until butter is melted. Stir in egg; mix well. Set aside.
2
Combine warm water and yeast in another small bowl. Stir until yeast is dissolved.
3
Place flour in large bowl. Add cornmeal and yeast mixtures; stir until soft dough forms. Turn dough onto well-floured surface. Knead with well-floured hands until ball forms (1 to 2 minutes). (Dough will be sticky.) Cut dough into 16 pieces with sharp knife.
4
Shape each piece of dough into ball with well-floured hands. Place balls into well greased 10-inch cast iron skillet or 9-inch round baking pan. Cover; let rise in warm place until double in size (30 to 45 minutes).
5
Heat oven to 375Â°F.
6
Bake rolls for 30 to 35 minutes or until golden brown and rolls sound hollow when tapped. Remove from pan; cool on wire rack. Brush with 1 tablespoon melted butter. Serve warm.

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Featured Reviews for This Recipe

From: LonghornMama

On Jan 10, 2009

Great! Loved the combination of molasses and cornmeal. You can definitely taste the molasses and it adds a great color. Used the KitchenAid to mix and had to add additional flour to make it workable. Even so, it was still very sticky forming into rolls. Served with pork chops but would be great with any stew or soup. Something about serving a pan of rolls in the cast iron skillet says homey to me Thanks for sharing the recipe!

0 people found this review helpful

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From: Chef Doozer

On Feb 12, 2008

I thought these rolls were really good. My family wasn't quite as interested in them though. Maybe the molasses flavor was too intense. I think I'll try 1/2 cup of honey next time. They baked up beautifully in the iron skillet. I did find the dough extremely hard to work with though. The melted butter on top (salted butter) really made them delicious.

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From: Calee

On Mar 30, 2007

Awesome rolls!! These are so easy to make. With the boiling water mixture I let it cool to lukewarm then added the egg. Also in step 2 I dissloved the yeast and water and added 1/2 tsp sugar. I like the taste of molasses I only had blackstrap and cut it back to 2 tbsp it was just right for us. I found that the dough was very sticky so I greased my hands(with shortening) before kneading. These buns baked up beautifully I made only 12 buns and baked them in a 10 1/2 inch cast iron skillet. Thanks so much Susan for a great bread recipe that will be enjoyed often in our home!

4 people found this review helpful

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From: Marg (CaymanDesigns)

On Mar 10, 2007

Wow! These are fantastic! I love how much quicker to make they are than traditional rolls. I also love that, because of the extra flavor and substance, they go so extremely well with soups and stews. Everyone in the family told me to make sure this went into the "make again" notebook! I also put 8 rolls each in two 8-inch round cake pans. Next time I might try all 16 in my 10x7 pan so they won't be as spread out and they might rise higher. I used black strap molasses and it made for a darker roll but they tasted great. Thanks for sharing this unique, tasty recipe!

3 people found this review helpful

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