Cornmeal Molasses Skillet Rolls Recipe #172763
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.
by SusieQusie
1½ hours | 20 min prep
SERVES 16
- 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
- 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.
- Combine warm water and yeast in another small bowl. Stir until yeast is dissolved.
- 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.
- 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).
- Heat oven to 375°F.
- 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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5 stars