These are my favorite rolls in the whole world. They have the corny taste of a cornmeal muffin, but are a yeast roll that you can serve with a fancy dinner.
This recipe has been edited to note that, if necessary, water should be added to the ingredients during the mixing process to make a workable dough. We suggest starting with about 1/4 cup and gradually inreasing the amount as needed. - The Staff - 20 Mar 2002 (Review from Allrecipes US | Canada)
The dough for these rolls is very, very stiff--so much, in fact, that it labored my machine to the point where I thought it was going to break. I had to add 3 tablespoons of water just to make it manageable and that was with only three cups of flour. Maybe it is the difference in bread machines. The recipe instructs to cook them at 400 degrees for 45 minutes. I thought that sounded like a long time, so I kept my eye on them and they were done in 15 minutes. Also, this much dough does NOT fit in a 9" pie plate. It made 10 very large rolls that had to be put on a cookie sheet in order to have enough room to rise. They tasted good, and my husband said they would be good with beef stew or chicken soup. - 09 Apr 2000 (Review from Allrecipes US | Canada)
I added 3 tablespoons more of the milk so that my bread machine wouldn't labor over kneading the dough. I also wonder if the 45 minutes at 400 degrees isn't a typo. I baked the rolls for only 15 minutes, and they were nice and brown on top and done in the middle. Any longer, and I would've needed a license to own such deadly weapons. - 24 Jul 2000 (Review from Allrecipes US | Canada)