Molasses Cornmeal Skillet Rolls

Light molasses adds sweetness as well as a rich golden color to these tender delicious rolls. Break one of these rolls open and you’ll see a tender, fluffy interior. Molasses Cornmeal Skillet Rolls come together quickly and only need one rise time.

There are 3 grades of molasses on the market, this recipe uses “light” grade molasses. Light Grade molasses is produced from the first boiling of the sugar cane, only a small amount of sugar is removed so it’s sweet and has a mild flavour. Full flavoured and Blackstrap molasses is produced by the second and third boiling of the sugar cane and is less sweet and more bitter. Please make sure you use light molasses in this recipe to get the best results.

The dough in this recipe is tacky, it’s intended to be that way, it’s what gives you a light, tender, fluffy roll. I was able to mix the dough together with a wooden spoon, no mixer required. I found that when it was time to knead the dough, it didn’t require me to place flour down to make sure it didn’t stick. If you think your dough does need flour to knead it, use as little as possible. I did flour my hands while shaping the dough into balls. Molasses Cornmeal Skillet Rolls, definitely, and absolutely delicious, Enjoy!

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Molasses Cornmeal Skillet Rolls

Ingredients

1 cup boiling water
1/2 cup cornmeal
1/4 cup mild flavored molasses
3 Tablespoons butter
1 Teaspoon salt
1 large egg
1/4 cup warm water fro the yeast, at least 110 degrees
1 package yeast 1/4 oz
3 cups all purpose flour
1 Tablespoon butter melted for brushing on top of the rolls

Instructions

Grease a 10 inch cast iron skillet. set aside.
Place the 1 cup of boiling water in a medium bowl, Slowly add the cornmeal to the bowl as you whisk. Whisk until mixture is thoroughly combined. Add the light molasses, 3 tablespoons of butter and salt to the bowl. Whisk until butter has melted. Stir the egg into the mixture until well combined, set the bowl aside
In a small bowl combine the 1/4 cup warm water with the yeast, stir until yeast has dissolved.
Place the flour in a large bowl, add the cornmeal and yeast mixture, stir until a soft dough forms. Turn dough out onto a clean surface, with floured hands, ( the dough will be sticky) knead the dough about 2 minutes.
Cut the dough into 12 pieces Roll the dough in your hands to make balls,( flour your hands if necessary). Place the dough balls in the prepared pan, cover and let rise in a warm draft free place until doubled in size.
Preheat oven to 375 degrees, bake 30 - 35 minutes until golden brown. Brush will 1 Tablespoon melted butter, serve warm.