Ingredients

The following ingredients have 24 Servings
  • 2 cups milk (1%, 2% or whole)
  • 2/3 cup yellow corn meal
  • 1 1/2 tablespoons instant yeast
  • 1/2 cup salted butter
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 5 1/2 - 6 cups all-purpose flour (see note)

Instruction

  • In a medium saucepan set over medium heat, warm the milk to just below a simmer; tiny bubbles will appear around the edges (this is called scalding milk). Add the cornmeal and cook and stir constantly until the mixture is thickened and bubbling. It should be the consistency of porridge before taking off the heat.
  • Pour the cornmeal mixture into the bowl of a stand mixer fitted with the dough hook or a large bowl (if mixing by hand) and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix.
  • Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 2-3 minutes.
  • Transfer the dough to a greased bowl and cover with lightly greased plastic wrap; let rise until doubled.
  • Portion the dough into 24 equal pieces (about 2.75 to 3 ounces each) and roll into a taut ball on the counter. Place each roll on a large, rimmed baking sheet lined with parchment paper, spacing about an inch apart to allow for rising (on a 11X17-inch rimmed baking sheet, I fit 24 rolls on the sheet - four across, six down). Cover lightly with greased plastic wrap. Let the rolls rise until doubled.
  • Bake at 375 degrees for 14-17 minutes, until lightly browned and baked through. Remove from the oven and brush with butter while still warm.