Quick Cornmeal Rolls
Author Notes: From the Rumford Baking Powder can comes this brilliant and quick little cornmeal biscuit. Slice and stack the dough just like a butter fan roll, slap it in a muffin tin, and it bakes up into a pretty tiered shape. —Posie Harwood
Makes 9 rolls
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons shortening
- 2/3 cup cold milk
- 2 tablespoons butter, melted
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Cut in the shortening until the mixture is crumbly and the shortening is in very small lumps.
- Slowly add the milk and stir with a fork until the dough begins to come together. Start with just 1/2 cup of the milk -- you might not need all of the milk. The dough should be soft but not at all wet.
- Turn the dough out onto a lightly floured surface and roll it out to a rectangle, 1/4-inch thick. It will be about 14" x 6", roughly. Be sure to keep dusting the dough and rolling pin with flour as you go to keep it from sticking.
- Brush the surface of the rectangle with melted butter.
- Cut the rectangle into long strips, about 1 1/2" wide. Stack 6 or 7 strips on top of each other, and then cut the stacks into 2" pieces. Place the 2" stacks into the wells of a greased muffin tin.
- Brush the tops of the stacks with more melted better and sprinkle with flaky sea salt (optional!). Bake for about 12 minutes or until the tops just begin to brown.
- Remove from the oven and let cool slightly, then eat warm!
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Rice & Grains|Bread, Rolls & Muffins|Snacks
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9 months ago Emma Nelson
When I tried these straight from the oven, I knew they wouldn't suit my family's collective sweet tooth. I come from a controversial Southern family...we like sweet cornbread. Once these cooledl for about an hour, the sweet corniness of the corn shone through in all it's golden-eared glory! Everyone LOVED them, Posie!
So, two words of advice:
1) Roll the layers thinner than you think before stacking them
2) Let them cool
over 1 year ago Salvegging
Is medium grind cornmeal ok or fine?
over 1 year ago Posie Harwood
Yep medium works! It gives the rolls more texture, but I actually prefer that.
over 1 year ago Mary
Yum! Can you substitute butter for shortening?
over 1 year ago Posie Harwood
Absolutely! Use cold butter.
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