Honey Cornmeal Rolls - The Southern Lady Cooks

Honey cornmeal rolls are simple and delicious. They come together quickly and have always been a hit for us. I’ve made these rolls as appetizers and served them with country ham, and I’ve also made them larger to serve with a meal. The honey and the cornmeal add a taste and a texture that is a bit different than other fluffy dinner rolls. It’s so good!

These particular rolls are made with yeast. Some people are intimidated by yeast…..but don’t be. 😉 I get it, but the more you work with it, the more you know; it’s pretty simple. However, here is a roll that doesn’t use yeast and is very popular.

Ingredients for Honey Cornmeal Rolls

Warm water

Package of instant yeast

Boiling water


Ground cornmeal

Butter, melted

Kosher salt

All-purpose flour


Recipe Notes:

  • You can see from the photos that we made them smaller to use for appetizers. You can certainly make them larger. If you do, be sure and adjust your baking time.
  • Remember, all oven temps vary. Be sure and always watch what you are baking. Some ovens will require you to bake longer and while some will require you to bake less.


Honey Cornmeal Rolls - The Southern Lady Cooks

Honey Cornmeal Rolls - The Southern Lady Cooks

Honey Cornmeal Rolls - The Southern Lady Cooks

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Print Recipe
5 from 4 votes

Honey Cornmeal Rolls

These honey cornmeal rolls have a fabulous texture and taste. Plus, they are easy to prepare!
Prep Time1 hour
Cook Time25 minutes
Course: Appetizer, bread, Side Dish
Cuisine: American
Keyword: Honey Cornmeal Rolls
Servings: 8 servings
Author: The Southern Lady Cooks


  • 1/4 cup of warm water not hot
  • 2 1/4 teaspoons of instant yeast or 1 package
  • 1 cup of boiling water
  • 1/4 th cup of honey
  • 1/2 cup of ground cornmeal
  • 3 tablespoons of butter melted
  • 1 teaspoon of kosher salt
  • 3 cups of all purpose flour
  • one egg


  • In a small bowl combine yeast and warm water and let sit for 5 minutes. In a separate bowl, combine boiling water and cornmeal and whisk together until mixed well. Add in honey, salt and butter. Next add egg, whisk well. Add flour and yeast to cornmeal mixture. Continue to combine until a dough is formed.
  • If the dough is to wet, add a little more flour. Pour out onto lightly floured surface and knead dough until it is easy to work with. Pinch off pieces and roll into ball for rolls. I made mine small and it made about 24 rolls. I used these for appetizers. For regular roll size you would probably have around 15 rolls.
  • Grease a 10 inch iron skillet and place rolls in skillet. Cover with damp cloth and let rise for 45 minutes. Once they have risen bake on 375 for 22-28 minutes or until they test done.
  • The smaller they are, the quicker they cook. So keep watch. Remove from oven and top with melted butter.

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