Cumin cornmeal buns recipe

Recipe for cumin cornmeal buns in our easy yeast bread recipes collection.

Recipe ingredients

• 1 tablespoon active dry yeast
• 1/2 cup lukewarm water
• 1 cup milk
• 1/2 cup buttermilk
• 1 cup cornmeal
• 1/2 cup granulated sugar
• 1/2 cup butter or margarine, softened
• 2 eggs
• 2 teaspoons salt
• 1 teaspoon cumin powder
• 6 cups all-purpose flour
• Additional melted butter or margarine, about 6 tablespoons
• Additional cumin powder

How to make cumin cornmeal buns

• Dissolve yeast in the lukewarm water and let sit until foamy, about 10 minutes. Meanwhile, heat milk and buttermilk until barely warm.
• When yeast is foamy, add milk/buttermilk, cornmeal, sugar, butter or margarine, eggs, salt, cumin powder and 2 cups of flour. Beat until well blended.
• Add enough of the remaining flour to make a stiff dough, suitable for kneading.
• Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
• Place dough in a well-greased bowl, turning to coat all sides, and cover. Let rise until doubled in bulk, about 2 hours.
• Punch dough down and divide into two pieces. Roll each piece into a 12 x 8 inch rectangle.
• Spread each rectangle with some of the melted butter or margarine and sprinkle lightly with cumin powder.
• Roll up, starting with the long end and pinch edges to seal. Cut each roll into 12 buns.
• Place buns in two deep-dish 12 inch pizza pans, or two 9 x 13 inch pans, lightly greased.
• Spread with remaining butter or margarine and sprinkle lightly with cumin.
• Cover buns and let rise until doubled in bulk, about 1 hour.
• Bake buns in a preheated 400 degrees F oven for 15 to 20 minutes or until golden brown.

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