This quick and easy Cheese Stuffed Cornmeal Dinner Rolls "Pan de Maiz con Queso" is soft, fluffy, and stuffed with cheese inside, making it the ideal dinner accompaniment. There are only a few ingredients in this homemade Cheese Stuffed Cornmeal Dinner Rolls "Pan de Maiz con Queso" recipe: flour, instant yeast, cornmeal, eggs, butter, sugar, milk, and cheese. I use instant yeast, but active yeast can be used instead; the rise time will be longer.
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What are Cheese Stuffed Cornmeal Dinner Rolls?
Cornmeal dinner rolls are a type of dinner roll made with a combination of all-purpose flour and cornmeal. Adding cornmeal gives the rolls a slightly gritty texture and a subtle corn flavor. The dough is usually enriched with butter, eggs, and milk, making the rolls soft, fluffy, and tender. Cornmeal dinner rolls can be served as a side dish or as a base for sliders or sandwiches. Some variations also include fillings like cheese or herbs to flavor the rolls.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Warm Water and Whole Milk: These liquids provide the hydration needed to activate the yeast and help the dough rise.
- Eggs: They add richness and help bind the ingredients together.
- Quaker Yellow Cornmeal: It adds flavor, texture, and a slightly sweet taste to the rolls.
- Unsalted Butter: It contributes moisture and richness to the dough.
- Granulated White Sugar: It provides sweetness to balance the savory flavors.
- Kosher Salt: It enhances the overall taste and helps to balance the sweetness.
- All-Purpose Flour or Bread Flour: It provides structure and helps to create a soft and elastic dough.
- Instant Dry Yeast: It acts as a leavening agent, causing the dough to rise.
- Dry Malt (Diastatic) Powder (optional): It helps the dough rise and creates a lovely crust on the rolls.
- Frying Cheese: This cheese is the star ingredient, providing a gooey and melty filling for the rolls.
Tools you'll need
How to Make Cornmeal Dinner Rolls
Note: The full instructions are provided in the recipe card below.
Lined with parchment paper or grease with butter (2) 13x18x1 inch baking sheets; set aside. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, and yeast and let stand until foamy, about 5 to 10 minutes. Stir in the butter, sugar, salt, and eggs with a fork. Add the flour, cornmeal, and then the malt with the mixer on low. Increase the speed to medium and knead the dough until it is smooth and elastic, about 5 to 10 minutes.
Lightly grease a large bowl with oil or nonstick spray. Next, lightly oil your hand and transfer the dough to the prepared bowl, turning it to coat all sides in the oil. Cover with a cling wrap and allow the dough to rest in a relatively warm environment until doubled in size for about 1 hour, depending on the temperature of your house. Once rested, divide the dough into equal portions, about 100g each. Flatten each piece slightly and fill it with the frying cheese. Close the dough around the cheese filling, forming a ball and pinching the bottom to cover it completely.
Place at least 2 inches apart on a baking sheet lined with parchment paper or a silicone mat. Cover the cornmeal dinner rolls with a damp cloth and put them in a warm place; let rise until doubled in volume, about 1 hour. Preheat oven to 350 degrees F. gently brush the rolls with melted butter. Bake the cornmeal dinner rolls until golden, 25 to 30 minutes. Brush with more melted butter and serve warm. Enjoy!
Substitutions
- Flour: You can use bread flour or whole wheat flour in place of all-purpose flour. Remember that whole wheat flour will result in a denser and heartier roll.
- Yeast: Active dry yeast can be used instead of instant yeast, but you may need to activate it in warm water before adding it to the dough.
- Sugar: You can use honey, maple syrup, or another sweetener instead of granulated sugar.
- Butter: Vegetable shortening or coconut oil can be used in place of butter.
- Milk: You can use any milk you have on hand, such as almond or soy. Remember that lower-fat milk will produce a less rich and moist roll.
- Cheese: Frying cheese can be substituted with any cheese that melts well, such as cheddar, mozzarella, or gouda. Avoid using super-soft cheeses like brie or camembert, as they may melt too quickly and leak out of the rolls.
Variations
- Spicy Rolls: Add chopped jalapeños, red pepper flakes, or cayenne pepper to the dough for a spicy kick.
- Sweet Rolls: Substitute the cheese filling with a sweet filling like cream cheese and strawberry jam or cinnamon sugar for a dessert roll.
- Cheesy Rolls: Mix grated parmesan cheese or shredded cheddar cheese into the dough for a cheesy twist on the original recipe.
- Meaty Rolls: Add chopped bacon, diced ham, or crumbled sausage to the cheese filling for a meaty and flavorful roll.
- Garlic Rolls: Add garlic powder or minced garlic to the dough for a delicious garlicky roll.
- Cornbread Rolls: Replace half the all-purpose flour with cornmeal for a more pronounced corn flavor and a denser, crumbly texture.
How to Serve
Cheese Stuffed Cornmeal Dinner Rolls can be served as a side dish for dinner, particularly with dishes with a bit of sauce or gravy, like roasted meats or stews. They can also be used as the base for mini sliders or sandwiches or served alongside soup or salad for a casual meal. To serve, place the warm rolls in a bread basket or on a serving platter, and let your guests help themselves. If you want to add an extra layer of flavor, brush the rolls with garlic butter or a mixture of herbs and olive oil before serving. Enjoy!
How to Store & Re-Heat
To store: The Cheese Stuffed Cornmeal Dinner Rolls, let them cool completely, and then place them in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, you can store the Cornmeal dinner rolls in the refrigerator for up to 1 week.
To reheat: The rolls, you can use a few different methods:
- Oven: Preheat the oven to 350°F (180°C). Place the rolls on a baking sheet and bake for 10-12 minutes, until warmed.
- Microwave: Wrap the rolls in a damp paper towel and microwave for 10-15 seconds on high or until warmed.
- Toaster oven: Place the rolls in a toaster oven and toast until warmed through and slightly crispy on the outside.
Make-Ahead
Prepare the dough and shape the rolls as directed in the recipe. Instead of letting the Cornmeal dinner rolls rise for 1 hour, cover them tightly with plastic wrap or foil and refrigerate them overnight. The next day, take the Cornmeal dinner rolls out of the refrigerator and let them sit at room temperature for 30-45 minutes to take the chill off. Preheat the oven and bake the rolls as directed in the recipe.
How to Freeze
Let the Cornmeal dinner rolls cool completely at room temperature after baking. Place the cooled rolls in a single layer on a baking sheet and put them in the freezer for an hour or two until they're partially frozen. Once partially frozen, transfer the Cornmeal dinner rolls to a freezer-safe bag or container. Be sure to label and date the bag or container. Seal the bag or container tightly and store it in the freezer for up to 2 months. When ready to reheat the Cornmeal dinner rolls, take them directly out of the freezer in a 350°F (180°C) oven for 10-15 minutes or until they're warmed and crispy.
You can also reheat them in the microwave or toaster oven. Freezing the Cornmeal dinner rolls is a great way to have them on hand for last-minute dinners or unexpected guests. Just store them properly to prevent freezer burn or drying out.
Tips for making Cheese Stuffed Cornmeal Dinner Rolls
- Ensure your yeast isn't expired: Expired yeast won't activate properly and will result in flat, dense rolls.
- Measure your flour correctly: Spoon it into a measuring cup and level it off with a knife. Don't pack the flour down, as this will result in too much flour and dense dough.
- Warm water activates the yeast: so check the water temperature diligently. You're looking for somewhere between 120-130°F (49-54°C). I usually warm the water and milk in the microwave in a glass measuring cup and then use a thermometer to check the temperature. If the water or milk gets too hot, don't panic. Let it sit until it reaches the right temperature; otherwise, it can kill the yeast.
- Use a kitchen scale to weigh the dough: and ensure the rolls are the same size. This will ensure even baking and a consistent finished product.
- Let the dough rise in a warm, draft-free area: A warm oven with the light turned on is great for rising dough.
- Don't over-stuff the rolls with cheese. A tablespoon or two of cheese per roll is plenty, or you risk the cheese leaking out during baking.
- Brush the rolls with melted butter before and after baking: This will give them a beautiful golden brown color and add extra flavor.
- Store the rolls in an airtight container or zip-top bag: at room temperature for up to 3 days or in the refrigerator for up to 1 week. Reheat in the oven, microwave, or toaster oven before serving.
FAQ
Can I use active dry yeast instead of instant yeast?
You can use active dry yeast instead of instant yeast, but you'll need to let the dough rise for longer. Add the active dry yeast to the warm water and milk mixture and let it sit for 5-10 minutes until it becomes foamy before adding it to the dough.
Can I use a different type of cheese?
You can use a different type of cheese in this recipe, but avoid using super-soft cheeses, as they may melt and leak out of the rolls during baking. Good options include cheddar, Monterey jack, or even feta.
Can I freeze the dough?
You can freeze the dough after it has been shaped into rolls. Freeze the rolls on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 2 months. Thaw the rolls in the refrigerator overnight before baking.
Can I make the cornmeal dinner rolls without a stand mixer?
You can make the rolls by hand or with a handheld mixer, but it will take longer to knead the dough to the proper consistency.
Can I make the cornmeal dinner rolls in advance?
You can make the rolls in advance and store them at room temperature for up to 3 days or in the refrigerator for up to 1 week. Reheat them before serving.
Can I make smaller or larger Cornmeal dinner rolls?
You can adjust the size of the rolls by dividing the dough into smaller or larger portions. Remember that the baking time may need to be adjusted accordingly.
Related Recipes:
- 100% Whole Wheat Dinner Rolls
- Dinner Rolls "Pancitos Caseros"
- Galleta Paraguaya
- Telera Roll
- Potato Bread
- Passover Bread
- Challah Bread
Recipe
Easy Cornmeal Dinner Rolls
Ingredients
- 375 ml warm water (120F to 130F)
- 375 ml whole milk (120F to 130F)
- 4 eggs , room temperature
- 300 g Quaker Yellow Cornmeal
- 100 g unsalted butter softened
- 50 g granulated white sugar
- 15 g kosher salt , to taste
- 1 kg all-purpose flour or bread flour
- 17 g instant dry yeast
- 1 tablespoon Dry Malt (Diastatic) Powder, optional* It helps the dough rise and create a lovely crust.
- 453 g Frying Cheese cheese , shredded or cut into small pieces
Instructions
- Lined with parchment paper or grease with butter (2) 13x18x1 inch baking sheets; set aside. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, and yeast and let stand until foamy, about 5 to 10 minutes.
- With a fork, stir in the butter, sugar, salt, and eggs. With the mixer on low, add the flour, cornmeal, and then the malt. Increase the speed to medium and knead the dough until it is smooth and elastic about 5 to 10 minutes.
- Lightly grease a large bowl with oil or nonstick spray. Next, lightly oil your hand and transfer the dough to the prepared bowl, turning it to coat all sides in the oil. Cover with a cling wrap and allow the dough to rest in a relatively warm environment until doubled in size for about 1 hour, depending on the temperature of your house.
- Once rested, divide the dough into equal portions, about 100g each. Flatten each piece slightly and fill with the frying cheese. Close the dough around the cheese filling, forming a ball and pinching the bottom to cover completely.
- Place at least 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat. Cover the cornmeal dinner rolls with a damp cloth and put in a warm place; let rise until doubled in volume, about 1 hour.
- Preheat oven to 350 degrees F. Very gently brush the rolls with some melted butter. Bake until golden, 25 to 30 minutes. Brush with more melted butter and serve warm. Enjoy!
Notes
- Oven: Preheat the oven to 350°F (180°C). Place the rolls on a baking sheet and bake for 10-12 minutes, until warmed.
- Microwave: Wrap the rolls in a damp paper towel and microwave for 10-15 seconds on high or until warmed.
- Toaster oven: Place the rolls in a toaster oven and toast until warmed through and slightly crispy on the outside.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.