Mel’s Buttery Fluffy Cornmeal rolls: my way
Another Mel’s Kitchen Cafe recipe! If you are in need of a wonderful dinner roll – homemade – for your Thanksgiving dinner, I say look no further.
Mel’s Kitchen Café: Buttery Fluffy Cornmeal Dinner Roll recipe is everything the title says and there are a mountain of her readers who agree.
The recipe was originally posted as a crescent roll and I passed it over. I am not a huge fan of flaky crescent rolls and instead of paying attention to the recipe, I just moved on. My mistake!
Yesterday, Mel posted the Buttery Fluffy Cornmeal Dinner Roll recipe in the shape of dinner rolls and I paid attention.
This morning, in the dark of the very early morning, I mixed the dough. A few modifications: I always sub Masa Harina for cornmeal. I buy Masa made in Mexico from Mexican grown corn that doesn’t have all of the corn flavor GMO’d out of it! So, Masa in place of cornmeal in this recipe. Mel noted that she sometimes makes these rolls with 1/2 white whole wheat and 1/2 white flour so I did that and also added some vital wheat gluten to add back any fluffiness the whole wheat might take away. AND, I had some discard sourdough starter (unfed starter) so threw that in as well.
Oh, boy! These are soft, fluffy, lovely, lovely dinner rolls, perfect for both sopping up that turkey gravy AND for day after turkey sandwiches.
I made 1/3 of the recipe: 8 rolls. I hope a few make it to Thanksgiving Day.
I imagine I will be making this recipe again before Thanksgiving Day – maybe the whole recipe! Mel notes that these freeze beautifully.
Even if you’ve never made homemade rolls, this is a great recipe to start with – simple, easy to work with dream dough and the BEST dinner rolls!!