Cornmeal Parkerhouse Rolls

Once you try these sweet tender rolls they will begin appearing on every holiday table.


30 servings


1/2 cup butter, cubed
1/2 cup granulated (white) sugar
1/3 cup cornmeal
1 teaspoon salt
2 cups 2% milk
1 (1/4 ounce) package active dry yeast
1/2 cup warm water (110°F to 115°F/43°C to 46°C)
2 eggs
4 1/2 to 5 1/2 cups all-purpose flour
3 tablespoons butter, melted


In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir for 5 to 10 minutes or until thickened. Cool to (110°F to 115°F/43°C to 46°C).

In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter. Brush with melted butter.

Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 inches apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.

Meanwhile, preheat oven to 375°F (191°C).

Bake for 15 to 20 minutes or until golden brown. Brush with melted butter. Remove from pans to wire cooling racks.

Estimated Time

Preparation Time: 40 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 20 minutes

Nutritional Information

Amount per serving: Calories 108, Fat 3 g (Saturated Fat 2 g), Cholesterol 20 mg, Sodium 102 mg, Carbohydrate 16 g, Fiber 1 g, Protein 3 g.

Recipe Courtesy Of

Taste of Home

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