A cornbread and dinner roll hybrid, can you believe it? Here’s a really easy, 4-ingredient Creamed Corn Dinner Rolls recipe that’s just like everyday dinner rolls, except that they’re made using canned creamed corn, all-purpose flour, yeast and olive oil. Just mix, chill, shape and bake. They’re crusty on the outside, soft and fluffy on the inside. It’s not a life-changing recipe by any means, but it’s an easy, simple, and FUN way to entertain your guests or family.
A dinner roll recipe inspired by my leftovers–yet again! I had a few cans of creamed corn sitting in my pantry, used one to make corn casserole (the one and only Paula Deen’s recipe), and used the rest to come up with this recipe: Creamed Corn Dinner Rolls
This recipe is as easy as it sounds. Just mix, chill, shape and bake. If you want you can even bake the dough inside a heavy cast iron pan and slice them into squares like you would with cornbread.
Here’s why I love this recipe
- it’s vegan-friendly! No eggs, milk or butter are required
- only 4 ingredients
- no knead, no mixer required
- easy way to get rid of leftover creamed corn
- Perfect for Thanksgiving and the holidays instead of cornbread
Ingredients Used to Make these Easy 4-ingredient Dinner Rolls
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- All-Purpose Flour – I used all-purpose flour for this recipe which produces softer, fluffier rolls. For chewier rolls, bread flour is best.
- Instant Yeast – you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results. I recommend using instant yeast over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don’t add until the very end.
- Olive Oil – I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- 1 (16 oz) Can of Creamed Corn – or about 1 1/2 cups of creamed corn.
- Just a regular glass mixing bowl will do! It helps to use a larger 4qt or larger bowl to allow the dough to rise properly while it’s being chilled in the fridge.
- I used an oven-safe 11 inch skillet, but you can also use an 8×8 cake pan or 11 inch pizza pan. Be sure to line the skillet with parchment (or grease it well with oil) for easy release.
More Corn Recipes (HERE)
Step by Step Guide
How to Make Creamed Corn Dinner Rolls
Mix all purpose flour and yeast in a 4qt mixing bowl
Add creamed corn and mix using a spatula or danish dough whisk.
Add the olive oil and mix until all ingredients are well incorporated.
Cover the bowl with plastic wrap — cover loosely so that air can escape.
Let rise, at room temperature for 60-90 minutes, until puffy
Transfer the bowl to the fridge (keeping the plastic wrap on the bowl, and without deflating the dough). Chill overnight, at least for 8 hours and up to 48 hours.
When ready to bake, take the bowl out of the fridge
Divide and shape the dough into rolls
Place the rolls on a parchment lined (or well-greased) oven-safe skillet.
Cover the skillet loosely and allow the rolls to rise until about double the size (about 2 hours)
Bake in a 350F preheated oven for 25-30 minutes, or until the tops are golden
Recipe Variations and Optional Add Ins:
I made this bread rolls recipe as basic and neutral flavored as possible so that people can customize it to fit their own tastes. Here are some awesome ways you can make this bread your own 🙂
- Add more flavor! A few tablespoons of grated parmesan cheese (nutritional yeast for a vegan twist) or a teaspoon or two of dried herbs would go really well with this corn bread rolls. If you want a sweeter dinner roll (like Southern Cornbread) version, you can add an additional 3 Tablespoons of sugar.
- Add more texture! Adding chopped nuts, seeds, or dried fruits or oats is a fantastic way to increase the nutrition and flavor in dinner rolls. You can also add up to 1/4 cup of corn meal.
How to Make this Dinner Roll Recipe Healthier
- Want to add more fiber? Substitute white whole wheat flour for up to half of the all purpose flour called for in this recipe. You’ll need to add a few more tablespoons of water to adjust the hydration since whole wheat flour absorbs more water than white flour.
Note on Substitutions
- Unfortunately, I have not yet tried this recipe using gluten free flour. Substitute at your own risk!
What are some ways you can eat and serve these dinner rolls?
- Plain and warm, right out of the oven
- Toasted the next day, served with jam, marmalade, honey or butter
- Sliced and used for any sandwich.
- And if you do get any leftovers use it for sliders
How to Store
- You can store these dinner rolls, well wrapped, at room temperature for up to 3-4 days.
- For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
- Use kitchen shears / scissors to cut the dough, and coat your hands with a bit of olive oil to help the shaping process.
- While proofing the dough overnight in the fridge gives you the best flavor and texture, you can also use a quick rise method by increasing the yeast to 1 tsp and stirring or “folding” the dough 3 or 4 times every 30 minutes. This folding method helps to hydrate the flour and allows gluten strands to form faster. After about 2 hours the dough will be stretchy and smooth on the surface. Proceed to the shaping stage, and enjoy!
- The fastest method is to use a stand mixer or a bread machine to make this recipe : add all the dry ingredients into the machine, stir briefly before adding the wet ingredients. The machine can be set for basic. Check the dough for consistency and adjust by adding additional water (or flour) before the end of the first kneading cycle. If you want to add additional nuts or dried fruits, leave them aside, and only them 3 minutes before the end of the second kneading cycle. Also, you have to remember that less yeast is required for no-knead breads. To adjust, you’ll have to double the amount of yeast from 1/2 tsp to 1 tsp!
Easy 4-Ingredient Creamed Corn Dinner Rolls
- 1 Danish Dough Whisk
- Mix all purpose flour and yeast in a 4qt mixing bowl
- Add creamed corn and mix using a spatula or danish dough whisk.
- Add the olive oil and mix until all ingredients are well incorporated.
- Cover the bowl with plastic wrap — cover loosely so that air can escape
- Let rise, at room temperature for 60-90 minutes, unti puffy
- Transfer the bowl to the fridge (keeping the plastic wrap on the bowl, and without deflating the dough)
- Chill overnight, at least for 8 hours and up to 48 hours.
- When ready to bake, take the bowl out of the fridge
- Divide and shape the dough into rolls*TIP* Use kitchen shears / scissors to cut the dough, and coat your hands with a bit of olive oil to help the shaping process.
- Place the rolls on a parchment lined (or well-greased) oven-safe skillet.
- Cover the skillet loosely and allow the rolls to rise until about double the size (about 2 hours)
- Bake in a 350F preheated oven for 25-30 minutes, or until the tops are golden