Corn Bread Dinner Rolls Recipe

What dinner table is and better for being grace graced with some fresh bread. These dinner rolls are tasty and allow your family and guests to help themselves. Additionally, they make an excellent side dish for holiday meals.

Corn Bread Dinner Roll Ingredients

  • 1 cups of milk
  • 2/3 cup yellow cornmeal
  • 1 tablespoon of instant yeast, dissolve in warm water
  • 1/4 cup of canola oil
  • 3 tablespoons of honey
  • 1/2 teaspoon of salt (optional)
  • 3 eggs
  • 4 cups all-purpose flour

Corn Bread Dinner Roll Directions

  • In a saucepan over medium-high heat simmer the milk for 2 minutes.
  • Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
  • Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
  • Mix well to combine everything.
  • Add the salt and 2 eggs. Mix again.
  • Little by little add the flour until a soft dough forms.
  • Knead the dough for 5 minutes.
  • Transfer the dough to a greased bowl and cover.
  • Reserve for about 3 hours so that the dough will double in size.
  • Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
  • Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.      
  • Preheat the oven to 375 ˚F. 
  • In a small bowl add 1 egg and mix with a fork.
  • Brush the top of the rolls with egg and sprinkle cornmeal.
  • Place in the oven and bake for 20 minutes.

Prep time :

  • 20 minutes

Cook Time

  • 20 minutes

Waiting Time

  •  4 hours


  •  This recipe makes about 12 servings

Irish Soda Bread

Irish Soda Bread
Irish Soda Bread

Contrary to popular belief, Irish soda bread didn’t originate from Ireland. In fact, it was the Native Americans who first used soda to make their bread before European colonization. These indigenous people leaven the food from ashes of wood rather than yeast.

Due to hunger and poverty as a result of the potato famine, soda bread was gradually adopted and became a popular staple in many Irish kitchens. This economical recipe required only a few ingredients, including sour milk, salt, baking soda, and flour. It was also a great option for rural families which had limited access to ingredients and cooking equipment.

Since most of the farmhouse and lower-class kitchens didn’t have access to an oven at that time, soda bread was prepared on griddles with open hearths or in iron pots. This unique method allowed for the signature hard crust, slight sourness, and dense texture that today Irish soda bread is typically known for.

Traditional soda bread was typically marked with a cross on its top for superstitious reasons. Most Irish families believed that this would help to ward off evils and protect their family. However, typical shapes and patterns of the loaves could vary greatly by region. Today, Irish soda bread has gained widespread popularity all over the world. Modern versions sometimes include other ingredients like seeds, raisins, sugars, or butter to enhance its taste and flavor.

Despite its short story and humble origin, Irish soda bread still plays an essential role in the culinary of the country. Now it’s time to get started and make a loaf of this bread for this season’s green-tinted celebration.


  • 4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon double-acting baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 6 tablespoons butter or margarine
  • 1 1/2 cups dark seedless raisins (optional)
  • 1 tablespoon caraway seed (Optional)
  • 2 eggs
  • 1 1/2 cups buttermilk


  • Preheat oven to 350 F.
  • Grease 2-quart round casserole dish or preheated baking stone.
  • In large bowl mix flour, sugar, baking powder, salt and baking soda.
  • With pastry blender, cut in butter until mixture resembles coarse crumbs.
  • Stir in raisins and caraway seed. (optional)
  • In small bowl with fork, beat eggs slightly.
  • Remove 1 tablespoon egg and reserve.
  • Stir buttermilk into remaining egg.
  • Stir into flour mixture just until flour is moistened (dough will be sticky).
  • Turn dough onto well-floured surface.
  • Shape into a ball.
  • Place in casserole dish.
  • In center of ball, cross 4-inch cross, 1/4 inch deep.
  • Gently, brush dough with reserve egg.
  • Bake about one hour and 20 minutes, until golden brown.
  • Cool in casserole dish on cooling rack for 10 minutes.
  • Gently, turn out of casserole dish and return bread to cooling rack to finish cooling.

Cook’s Note

  • Soda bread goes stale very quickly and should be used on the day of baking or the day after.

Use tips to make perfect Irish soda bread

Baking your own Irish soda bread at home can be exciting and challenging at the same time. Here are a few helpful tips that you can try to yield better loaves.

  • Start with choosing the best ingredients. It is suggested to use locally milled, fresh, unbleached pastry flour or flour of the soft wheat. Avoid purchasing hard flour or self-rising flour as it already contains salt and baking powder. For baking soda, you should use a fresh box to prevent dense bread. If you don’t have cultured or soured milk on hand, consider making your own with low-fat milk and lemon juice.
  • While many people often stir the dough with a fork, it’s better to use your hand which can be stiffened into a “claw”. You should thrust the claw in the middle and work in circles outwards. Stop when the mixture gets evenly moistened.
  • You shouldn’t knead the dough. Instead, make sure to be gentle with it.
  • Also, don’t forget to cut the cross in the middle of the bread.
  • Once the bread has been baked and cooled, slice the bread into wedges, then eat with butter. It is a must-have option for St. Patrick’s Day, which can be served with a Dublin coddle, beef stew or Irish stew.

Related References

Home Bread Machine Loaf Sizes

Home Bread machine with fresh bread
Home Bread machine with fresh bread

In the United States, the typical home Bread machine has a range of loaf sizes, which can range from;  1 lb., 1.5 lbs. and 2 lbs.

Related References

Pumpkin Muffin Recipe

Pumpkin Muffins
Pumpkin Muffins

Pumpkin Muffins

October is fast approaching, and a variety of pumpkin-spice recipes is sure to brace our kitchen.  Pumpkin recipes taste delicious and give your body that extra boost of veggie goodness.

Pumpkin muffins are perfect breakfast treats as we settle into the fall. The spice blend gives them incredible autumn flavor.

Recipe Ingredients


US measure

Metric measure

Cooked and pureed pumpkin1 cup250 ml
Organic whole wheat self-raising flour7/8 cup207 ml
Baking powder1 teaspoon5 ml
Buttermilk or full-fat milk¾ cup180ml
Baking soda1 teaspoon5 ml
Granulated white sugar¾ cup180 ml
Raisins or dried cranberries1 cup240 ml
Ground cinnamon1 ½ teaspoons7.5 ml
Salt½ teaspoon2.5 ml
Vanilla extract1 teaspoon5 ml
Ground cloves¼ teaspoon1.25 ml
Ground ginger½ teaspoon2.5 ml
Nutmeg¼ teaspoon1.25 ml
Eggs2 large

Recipe Directions

  • Preheat oven to 400F or 205C and place rack in the center of the oven.
  • Prepare the muffin pan (use a nonstick vegetable spray).
  • In a medium-size mixing bowl, add pumpkin puree, buttermilk, and vanilla extract. Whisk until well combined. Add in the eggs one at a time, beating after each addition until well mixed. Set aside.
  • In a large mixing bowl, mix the dry ingredients – flour, baking powder, baking soda, sugar, ginger, cloves, nutmeg, cinnamon, and salt.
  • Add the dry ingredients to the milk/egg/puree ingredients and mix until combined.
  • Add raisins or dried cranberries
  • Fill the muffin cups to about 2/3 full with the batter using an ice cream scoop (you can also use two spoons as an alternative).
  • Place in your oven and bake for 20-25 minutes, or until golden brown.
  • Remove from oven and place on a cooling rack.


This recipe makes 12 muffins.

How best to serve the dish?

These muffins can be enjoyed at any time of the day with your favorite drink.

How to store

Wrap each muffin in a paper towel and place them in a sealable bag or airtight container and store at room temperature for 5 days, or put them in the freezer.

How long can it be stored?

Frozen  Pumpkin Muffins can last up to three months.

Related References

A Muffin Primer


A Muffin Primer

Who can say NO to muffins? Definitely NOT me. Everyone in the world adores muffins regardless of they may say. If you have never tried one before, you will become a believer once you take your first bite.  Muffin recipes come in many different flavors which make them more irresistible.

Muffins are small, sweet cup-shaped bread usually served in a paper baking cup or straight out of a muffin tin and are accompanied by jam, butter, Cheshire cream and much more.

Muffin quick breads are delicious and a perfect addition to your breakfast. They are very versatile. You can make savory like cheese and ham muffins or sweet like strawberry and banana chocolate chip muffins.  There is an array of muffin recipes out there today.

A Brief History of Muffins

Bakers started making muffins in the early 1700s They were little flat, quick bread or cake with little sugar and easy baking. The word was spelled “moofins,” and many language historians suggested that the word comes from either the French word “moufflet,” meaning “soft bread,” or from the German word “muffe,” which is often applied to a type of cake.  Regardless of where they got their names, muffins have become very popular.

These little round bread became much sweeter in the 19th century. Some bakers still used yeast while others relied heavily on baking soda but were still round and flat.  Many chefs used plain wheat or corn and baked them on a griddle instead of in the oven.

Modern muffins look like cupcakes, but the first sets were a lot like what we call English muffins. One big difference between the ancient and modern muffins is that the first muffin recipes had a limited number of flavors, while current ones come in almost every flavor one can imagine such as chocolate, strawberry, pineapple, pumpkin chips, banana, and et cetera.

Different Types of Muffins

There are two main types of muffins – the English muffins and the American muffins. Both vary in style, flavor, and history.

English style muffins have a dry texture. They are a flat yeast raised muffins with nooks and crannies that are cooked on a griddle rather than baked in an oven. This muffin recipe dates back to the 10th century in Wales. The muffins were then cooked in hoop-like muffin rings and on the bottom of a skillet or directly on a stove.

So what are American muffins? American style muffins differ from the English style muffins. They are quick bread made with flour in individual molds. This is because the mixture forms batter rather than dough.  American muffins are leavened with potash which produces carbon dioxide gas in the batter. These muffins can be further divided into two categories – cake-like and bread-like muffins.  Both categories have peculiar techniques of mixing the batter. The surface of American muffin quick bread is bumpy because the volume of the batter usually doubles during baking. They are traditionally served for breakfast.

In the United States, three states adopted an official muffin. Blueberry muffins are the official muffins in Minnesota. Massachusetts adopted the corn muffins in 1986 as its official state muffin and in 1987 New York adopted the apple muffins as its official state muffin.

The Different Approaches to Making Muffins


Breakfast muffins are normal muffins but with extra nuts, veggies, fruits, and whole grain flours. You can bake a batch of healthy morning muffins during the weekend and they will take you for the week or you can easily bake a fresh batch every morning.

Sweet vs. Savory

Sweet muffins don’t have to contain excess fat, sugar or calories. These muffins are soft and light with a delicious taste of different flavors and fresh ingredients.

Winter is coming! This means there will be lots of savory dishes like stews and soups and baked goods like muffins.  Savory muffins are perfect for the toppings to the batter, filled with Bacon, spring onions and other spicy ingredients. They are ideal as a soup side and are great for a lunchbox treat. Extra virgin oil makes it more virtuous.

Muffin Mixing Method

When making muffin quick bread, there is need to pay close attention to the order and manner in which you mix the ingredients in the recipe. If the ingredients are mixed in the appropriate way, it will produce perfect results. The dry and wet ingredients should be mixed in separate bowls. Make a well in the dry ingredients, and then pour in the wet ingredients and stir until just combined.

Cooking Tip

  • To make muffins that are soft, light and fluffy, you must avoid over mixing the batter. The over-mixed batter will not give the desired outcome of a perfect muffin; it makes muffins too dense and ruins the airy texture.
  • Always remember to use a muffin liner or grease your muffin pan thoroughly before you scoop in the batter. If you skip this step, baked muffins will lose their shapes when you finally take them out
  • Preheat oven before baking time. This makes the muffin batter less dense and allows for easy baking and puff up.
  • Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Make a well in the dry ingredients and then stir in the wet mixture until combined.
  • Don’t overfill muffin cups. Filling the cups to the brim will alter the beauty of the baked muffins. Aim to fill your muffin cups ¾ full.
  • After removing muffins from the oven, let them cool off in the muffin tin for 5-6 minutes, and then remove and transfer them to a cooling rack for further cooling before storing or serving.
  • Allow muffins to cool off completely before storing them. Put muffins in sealable plastic bag or airtight container. Use a paper towel to line the base of the container and cover the muffins with another paper towel. You can also put muffins in freezer bags or wrap in foil and store in the fridge.
  • Creativity is the spice of life. Be creative. Do not adhere strictly to the available Try something new by adding some form of creativity to the recipe. Be bold and let your imagination run wild.

Related References

Pineapple Muffin Recipe

Pineapple Muffins
Pineapple Muffins

Pineapple Muffins

Pineapple muffins are a perfect flavorful treat for breakfast, brunch or lunchbox snack. These rich and gooey muffins get their wonderful flavor from fresh pineapple and lemon zest.

Recipe Ingredients


US measure

Metric measure

Crushed pineappleOne-8 ounce can226.80 g
All-purpose flour1 ½ cup360 ml
sugar1 1/8 cups270 ml
melted butter4 tablespoons60 ml
Baking powder2 teaspoons10 ml
Baking soda1 teaspoon5 ml
Buttermilk¾  cup180 ml
Salt¼ teaspoon1.25 ml
Fresh lemon zest1 teaspoon5 ml
Vanilla or almond extract½ teaspoon2.5 ml
Egg1 large

Recipe Directions

  • Preheat oven to 375 degree F (190 C).
  • Prepare muffin tin with nonstick vegetable spray.
  • In a medium mixing bowl, mix the flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, whisk the egg, milk, and sugar. Stir in the butter, lemon extract and lemon zest tablespoons of butter.
  • Add the dry mixture to the wet mixture and stir continuously until well combined, then add the pineapple and lightly stir the batter.
  • Scoop the batter into greased muffin tins ¾ full.
  • Bake for 20 minutes or until golden brown.
  • Remove from the oven and set the pan on a wire rack to cool for 20minutes.


Yield 12 muffins

How best to serve the dish?

Serve warm with Cheshire cheese or jam.

How to store

Store muffins in an airtight container at room temperature. Wrap muffins with aluminum foil and put in a freezer.

How long can it be stored?

Pineapple muffins stored at room temperature can last for 3 days, while frozen muffins can last for three months.

Related References

Breakfast Muffin Recipe

Breakfast Muffin
Breakfast Muffin

Breakfast Muffins

These muffins are a healthier treat for breakfast. These delicious and healthy muffins contain carrot, orange, apple, yogurt, whole flour and porridge oat.

Recipe Ingredients

IngredientUS measureMetric measure
Whole wheat self-raising flour3.53 oz.100 g
Porridge oats13.76 oz.390 g
Melted butter3.53 oz.100 g
Natural yogurt1 tablespoon15 ml
Ground cinnamon1 tablespoon15 ml
Baking soda1 ½ teaspoons7.5 ml
Brown sugar5.29 0z.150 g
Vanilla extract1 teaspoon5 ml
Eggs2 large
Green apples2
Orange zest1 pinch
Salt1 pinch

Recipe Directions

  • Preheat oven to 180 degrees C (355 F.).
  • Line muffin pan with a paper liner, or grease the bottom with non-stick cooking spray.
  • Peel and grate the apples and carrot.
  • In a large mixing bowl, beat melted butter and eggs.
  • Stir in yogurt and vanilla extract.
  • In a medium bowl, mix flour, baking soda, cinnamon, oats, salts, apples, carrots, and zest.
  • Add the dry mixture to the wet mixture and stir until well combined.
  • Spoon batter into 8 muffin cups
  • Bake for 35 minutes or until a toothpick comes out clean.


Makes 8 muffins

How best to serve the dish?

Serve warm with a hot cup of tea or coffee.

How to store

Place muffins in a sealed container and to store your muffins for a long time, wrap them tightly in foil or put them in freezer bags, and store in the fridge.

How long can it be stored?

These muffins can be stored in a sealed container for up to 3 days. Frozen muffins can be stored for 3 months.

Related References