Go Back
–+ servings
Cheese Stuffed Cornmeal Dinner Rolls ''Pan de Maiz con Queso"

Easy Cornmeal Dinner Rolls

Camila Benitez
This quick and easy Cheese Stuffed Cornmeal Dinner Rolls ''Pan de Maiz con Queso" is soft, fluffy, and full of cheese inside. The perfect side for dinner!This homemade Cheese Stuffed Cornmeal Dinner Rolls ''Pan de Maiz con Queso"
5 from 1 vote
Print Recipe Pin Recipe Add to Collection
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Side Dish
Cuisine American, Paraguayan
Servings 48

Tools

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

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.
Nutrition Facts
Easy Cornmeal Dinner Rolls
Amount per Serving
Calories
167
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
27
mg
9
%
Sodium
 
188
mg
8
%
Potassium
 
75
mg
2
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
7
g
14
%
Vitamin A
 
158
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
87
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!