This is a yeast batter bread, which doesn't require kneading. These little rolls are delicious warm from the oven, spread with whipped honey.
- ½ cup buttermilk
- ½ cup water
- ½ cup yellow cornmeal
- ⅓ cup canola oil
- 2½ to 3½ cups all-purpose flour
- 1 (¼-ounce) package instant-blend dried yeast
- ½ teaspoon salt
- 1 egg
- 2 egg whites
- ⅓ cup honey
- ⅔ cup chopped dried cranberries
- 2 tablespoons butter, melted
In medium saucepan, combine buttermilk, water, cornmeal, and oil over medium heat. Cook, stirring, until very warm. Remove from heat.
In large bowl, combine 2 cups flour, yeast, and salt and mix well.
Add the buttermilk mixture along with egg, egg whites, and honey. Beat for 2 minutes. Then gradually add enough remaining flour until a stiff batter forms. Stir in cranberries.
Cover and let rise until doubled, about 1 hour. Grease 18 muffin cups with nonstick cooking spray.
Spoon batter into the prepared cups, filling each ⅔ full. Cover and let rise for 30 minutes.
Preheat oven to 350ºF. Bake rolls for 20–30 minutes or until golden brown and set. Immediately brush with butter. Remove from pans and let cool on wire racks.
Yields 18 rolls
Fat: 6.20 grams
Saturated fat: 1.37 grams
Dietary fiber: 1.49 grams
Sodium: 113.41 mg
Cholesterol: 16.23 mg
When a recipe calls for mixing dry yeast with flour and then adding a warm liquid, you should use instant-blend yeast instead of active dry yeast. It performs exactly the same as active dry yeast, but it hydrates much more quickly, so it will come back to life even when surrounded by other ingredients.