Easy 4-Ingredient Creamed Corn Dinner Rolls
A cornbread and dinner roll hybrid, can you believe it? Here's a really easy, 4-ingredient recipe for your 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. The best part is that you can prepare the dough ahead and keep it in the fridge for up to 3 days before baking. Try it! These rolls taste a lot better than plain white dinner rolls.
Equipment
- 1 Danish Dough Whisk
Ingredients
- 3 ¼ cup all purpose flour
- ½ tsp instant yeast , or use 1 tsp yeast for a quicker rise *READ NOTE*
- 1 16 oz can creamed corn , or about 1 ½ cups
- 2 Tbsp olive oil
Instructions
- 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
- Enjoy!
Video
Notes
*Note* While proofing the dough overnight in the fridge gives you the best flavor and texture, you can also use a quick rise method (if you're in a hurry) by increasing the yeast to 1 tsp, then kneading the dough in the stand mixer for about 8 minutes on low speed, or by hand for about 10 minutes.
You can also use the stretch and fold method, where you fold the dough 3 or 4 times every 30 minutes instead of kneading. This folding method helps to hydrate the flour and allows gluten strands to form faster, even without kneading. After about 2 hours the dough will be stretchy and smooth on the surface. Proceed to the shaping stage, and enjoy!
Nutrition
Calories: 109kcalCarbohydrates: 20gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 1mgPotassium: 31mgFiber: 1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.004mgCalcium: 4mgIron: 1mgZinc: 0.2mg***Net Carbs: 19g
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