Honey Corn Rolls

adapted from The Bread Monk


  • 1 cup lukewarm milk
  • 1 package active dry yeast
  • 1 egg, lightly beaten
  • ¼ cup honey
  • 1 teaspoon salt
  • ½ cup yellow cornmeal
  • 2 ½ cups unbleached bread flour (I used Italian “00”)
  • 2 tablespoons vegetable oil (I used olive oil)

In a medium size bowl, dissolve yeast in milk and allow to proof for about 5 minutes.

Stir in egg, honey, salt, and cornmeal and mis well. Add the flour and mix until smooth.

Add the oil and beat until it is fully incorporated. Continue kneading with the mixer for about 6 to 8 minutes, or as needed to make a smooth and elastic dough that is only slightly sticky.

Sightly oil the surface of the dough and place in a clean, dry bowl. Cover with a dry cloth and let rise about an hour or until doubled. Punch the dough down and briefly knead.

Divide the dough into 12 equal pieces and shape into balls. Place balls into the cups of a lightly greased muffin tin.

Cover and let rise for about an hour until nearly doubled.

Bake in a preheated 350 oven for 15-16 minutes or until browned.

Remove from oven and allow to cool slightly before serving warm.