Corn & Green Chili Roll-Ups

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Corn & Green Chili Roll-Ups

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Published prior to 2008

These soft, rich dinner rolls, with the light gold coloring of cornmeal and a mild snap of green chili, are a great accompaniment to all kinds of foods -- chili (of course), beef stew, broiled chicken or fish, or a vegetarian dish of spicy noodles and vegetables. For lunch, make mini-sandwiches of sharp cheese and salsa, or egg or chicken salad. Or try them at breakfast with cream cheese and pepper jelly -- heaven!

2 1/2 cups King Arthur Unbleached All-Purpose Flour
2/3 cup yellow cornmeal
1 1/2 teaspoons salt
2 tablespoons sugar
2 tablespoons chopped green chilies
2 1/2 teaspoons instant yeast OR 1 tablespoon instant active dry yeast
1/2 cup milk (low-fat or skim are fine)
1/2 cup + 2 tablespoons (approximately) water
3 tablespoons butter, margarine, or oil

Manual Method: In a large bowl, combine all of the ingredients until a rough dough forms, then knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. It'll become somewhat puffy, but probably won't double in bulk.

Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle; it should be smooth and supple, not "gnarly." Adjust the consistency with additional flour or water as needed.

Divide the dough into 16 equal pieces, and shape each piece into a smooth ball. Space the balls evenly in a 9 x 13-inch or 12-inch round pan. Cover the pan with lightly greased plastic wrap, or an acrylic dough rising covers, and allow the rolls to rise for about 1 1/2 hours. Again, they'll become puffy but won't double in size.

Just before baking, preheat your oven to 375°F. Spray or brush the rolls with lukewarm water, and sprinkle them with cornmeal. Bake the rolls for 20 to 25 minutes, or until they're a deep golden brown. Remove the rolls from the oven, and transfer them from the pan to a rack to cool. Yield: 16 rolls.


  • star rating 10/13/2010
  • Jeanne loves to bake from KAF Community
  • I made this recipe for a group dinner tonight, and it got good reviews. I doubled the recipe and used coarse stone-ground cornmeal and a full can (4 oz,) of green chilies. I followed the recipe exactly other than that. I used my bread machine, and I probably should have added another 1/2 cup or so of flour to the dough, but that's a consistent problem because when I'm using my machine, I'm often unavailable during the time I should be checking to see if it needs more flour. I did knead about 1/4 cup in when I took it out after it rose, but I will add another 1/2 cup at the beginning next time. I also think I will add some grated cheddar cheese next time.