Wheat And Cornmeal Cheese Rolls Recipes

Steps:

• Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.

Steps:

• Scald milk in a 1-quart saucepan. Stir in cornmeal, mixing constantly, and cook over medium heat about 5 minutes, until thickened. Add salt and transfer to a large mixing bowl.
• Place yeast in a bowl and add 1/2 cup warm water. When cornmeal is no longer hot, stir in yeast and syrup. Mix in whole wheat flour, then 1 cup all-purpose flour a half cup at a time, until a soft dough forms.
• Place on a floured surface and knead about 8 minutes, adding most of remaining flour. Dough should be elastic and a bit sticky. Wipe a large bowl with some melted butter, place dough in bowl, turn so buttered side is up, cover loosely and allow to rise until doubled, about 1 hour.
• Punch dough down and roll or stretch on a board to a rectangle 12 by 16 inches. Sprinkle Cheddar on top or spread with goat cheese. Scatter with sage. With long side facing you, roll dough up tightly. Brush edge with water to seal it. Cut roll in four equal sections, and cut each in thirds.
• Use half the remaining melted butter to grease a baking pan 9 by 13 by 2 inches. Place rolls in pan with a cut side up and brush tops with remaining butter. Let rise 30 minutes.
• Preheat oven to 425 degrees. Bake rolls 10 minutes, lower temperature to 350 degrees and bake about 30 minutes more, until browned. Remove pan from oven and cool 10 minutes. Cut rolls apart and transfer to a rack to cool completely.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 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; divide into 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.

Steps:

• In a large saucepan, combine 1-3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture comes to a boil, about 9-11 minutes. Cool to 120°-130°. Place in a large bowl. Dissolve yeast in remaining water; add to cornmeal mixture. Add eggs; beat until smooth. Stir in enough flour to make a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45-60 minutes. , Punch dough down. Shape into 24 balls. Place on greased baking sheets; brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes. , Bake at 375° for 18-20 minutes or until golden brown. Immediately remove from pan; serve warm.

Steps:

• In large bowl, combine 1/3 cup all-purpose flour, 3/4 cup whole-wheat flour, yeast, brown sugar, salt, and baking soda. Mix well.
• In saucepan, heat water, cottage cheese, and butter until warm (butter does not need to melt).
• Remove from heat and add eggs to the liquid mixture.
• Combine dry and wet ingredients, blend at low speed until moistened, beat 3 minutes at medium speed.
• By hand, gradually add all of the whole-wheat flour and enough of the all purpose to make a firm, non-sticky dough.
• Knead until smooth and elastic - 5 minutes or so.
• Place in greased bowl, flipping to grease top. Cover and let rise in warm place until doubled. This takes roughly an hour.
• Punch down dough and divide into 24 pieces. Form these into balls and place in greased muffin cups.
• Cover and let rise until doubled, another 45 minutes.
• Bake in an oven preheated to 375 for 12-15 minutes.

Steps:

• Place milk and salt in a large saucepan over medium heat, and bring to a simmer. Gradually whisk in cornmeal. Cook the mixture, stirring, until cornmeal is thickened, about 2 minutes. Remove from heat, and set aside to cool.
• In the detached bowl of an electric mixer, whisk together yeast, water, and brown sugar. Set aside until mixture is foamy, about 10 minutes.
• Attach bowl to mixer fitted with the dough-hook attachment. With the mixer on low speed, add cooled cornmeal mixture and 2 beaten eggs. Slowly add enough flour to form a soft dough. Knead on medium-low speed until dough springs back when pressed with a finger, about 5 minutes. Brush a large mixing bowl with olive oil. Place dough in bowl; cover bowl with oiled plastic wrap. Set aside until doubled in size, about 3 hours.
• Sprinkle two 13-by-18-inch baking sheets with cornmeal. Turn dough out onto a floured work surface. Divide dough into 3-ounce portions. Roll each portion of dough into a ball. Place balls of dough 1 1/2 inches apart on prepared baking sheets. Cover with oiled plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, about 30 minutes.
• Heat oven to 375 degrees. Brush the top of each roll with the remaining beaten egg and sprinkle with cornmeal. Using a sharp knife, cut two parallel slits in the top of each roll. Bake rolls until they are golden, about 20 minutes. Transfer to a wire rack to cool for at least 5 minutes before serving.

Steps:

• In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until thickened, 5-8 minutes. Cool to 110° - 115°., In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes., Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° until golden brown, 13-17 minutes. Remove from pans to wire racks; serve warm.