We’re bringing out the big guns for the Thanksgiving menu this year, folks! Cheesy bread for Thanksgiving dinner? Yes please and thank you! These cheesy mustard corn rolls will be a big hit this holiday.
Cheesy Mustard Corn Rolls
These corn rolls can be made quickly and easily with your Kitchenaid mixer, no need to end up with flour all over the kitchen and no kneading by hand! They go really well with soup, or on the table as dinner rolls. We have enjoyed them at Thanksgiving too, and they’re always a hit when they’re warm from the oven and slathered in butter!
- 2 – 2 1/4 cups of All Purpose flour
- 1/3 heaped cup cornmeal
- 1 package active dry yeast
- 3/4 cup buttermilk
- 2 tbsp sugar
- 1 1/2 tbsp butter
- 2T Coarse ground Dijon mustard
- 1 tsp salt
- 3/4 cup shredded sharp cheddar cheese
- 1 egg
Combine half of the flour, the cornmeal and the yeast in the bowl of your Kitchenaid and mix together with a wooden spoon.
Put buttermilk, sugar, butter, mustard and salt in a small saucepan and heat until it is 120-130F.
Add the buttermilk mixture to the flour mixture, along with the cheese and eggs, and beat on low for 30 seconds to combine. Scrape the bowl, and beat on high for 3 minutes.
Stir in the remainder of the flour with a wooden spoon.
Switch to the dough hook on your machine and beat on low. Add more flour gradually if necessary. The dough is ready when it seems to come ‘alive’ springing back when pressed, and looking smooth.
Place a damp towel over the dough and put in a warm place to rise until doubled in size.
Punch dough down, then turn out onto a lightly floured surface. Cut in half with a sharp knife and then cover with the towel again and leave for 15 minutes to rest.
Divide the dough into 36 pieces. Roll each piece in your hands until it is smooth and round, and then put three pieces into each greased muffin cup.
Put the damp towel back over the muffin tray and put it somewhere warm to rise for 45 minutes to an hour, or until the dough has doubled in size. I find it sometimes takes longer in cool weather.
Heat your oven to 375F.
Bake for 15-20 minutes. Rolls should sound hollow when tapped when they are cooked. Remove from muffin tray to cool. Best served warm with butter.
That’s all, fellow homesteaders! Did you enjoy this cheesy mustard corn rolls recipe? Let us know in the comments section below what you thought of this homemade Thanksgiving recipe. Do you have a favorite Thanksgiving recipe that’s a staple on your homestead? Share it with us and we’ll give it a shot. We love doing DIY homesteading projects and becoming more self-reliant by learning more about how everything works around the homestead. That’s why Homesteading was created. We want all folks looking to lead a self-sufficient life, either on a homestead or in an urban environment, to come together and learn from each other! Of course, we welcome your help in creating a community of homesteaders. Come and share your homesteading tips and ideas, recipes and expect the best advice on self-reliance and homesteading trials from our team of long-time homesteaders, self-reliant wilderness, and preparedness experts. Want to write for Homesteading? Shoot us an e mail and make sure to stay in touch on Facebook, Twitter, and Pinterest!
Do you have Instagram? Don’t forget to join us @HomesteadingUSA.
Click here to Like Us on Facebook.
Click here to Follow Homesteading on Pinterest.
Katy Light has a 44 acre homestead in North Georgia, where she raises goats, rabbits, sheep and chickens. She is passionate about self-sufficiency, natural ways to live, and fiber. Find her blog atwww.poppycreekfarm.com. She can be reached at firstname.lastname@example.org.