All you need is a big slather of butter and you are set, these rolls are great with chili, soups, stews and you can make them at the next big family meeting. In a large mixing bowl, combine the milk, water, and sugar. Sprinkle yeast on top and let stand for 10 minutes, until foamy. Add the egg yolks, salt, butter, cornmeal, and flour; mix with the paddle attachment on low speed for 2 minutes. Switch to the dough hook attachment and knead on medium-low speed until the dough is smooth and does not stick to your finger when squeezed, about 5 minutes.
Spray a separate bowl with oil. Transfer the dough to the oiled bowl, flip once to cover both sides with the oil. Cover the bowl tightly with plastic wrap and allow to rise in a warm place until doubled in size, about 45 minutes. Line a baking sheet with parchment paper or a silicone liner. Punch down the dough and divide into 12 equal portions or 8 equal portions.
On a clean working surface or pastry mat, shape each portion into a ball then place it on the lined baking sheet. Spray plastic wrap with oil, then loosely cover the dough balls and let rise for 10 more minutes. Meanwhile, preheat the oven to 400 degrees F. In a small bowl, melt 1 to 2 Tablespoons of butter.
Brush the tops of the dough balls with the melted butter, then sprinkle with cornmeal. Bake for 15-20 minutes or until golden and baked through. Rotate the baking sheet halfway through. Depending on the number of your rolls, the 12 sliders will take less baking time than the 8 regular sized rolls, so watch carefully. Remove from the oven once baked and allow to cool on a wire rack.
To serve as sandwiches, melt 2 Tablespoons of butter in a large skillet. Slice the rolls in half and toast the inside of each half on the buttered skillet. Add more butter as needed. These can also be served just as dinner rolls with spread butter or jam, without slicing and toasting.
- 2-1/2 cups all-purpose flour
- 1/2 cup plain cornmeal
- 2 Tbsp sugar
- 1 package (1/4-oz) active dry yeast
- 1 tsp salt
- 1 cup of water
- 3 Tbsp butter, divided
- 1 egg
- In the bowl of an electric stand mixer fitted with the dough hook, combine the flour, cornmeal, sugar, yeast, and salt.
- In a small saucepan, heat water, and 2 Tbsp butter until warm (about 120°-130°F). Add to dry ingredients; beat until moistened.
- Add egg to the dough and beat on medium speed for 5 to 6 minutes, until smooth and elastic.
- Cover mixing bowl and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball.
- Place in a lightly greased 13×9-inch baking pan or two 9-inch cake pans. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 400°F for 15-20 minutes or until golden brown. Melt remaining tablespoon of butter and brush over warm rolls.