These soft and fluffy Corn Bread Rolls combine the sweetness of corn with the richness of homemade bread. They’re perfect for breakfast, dinner, or as a snack with butter and honey. Every bite is light, moist, and full of delicious corn flavor!
Ingredients
For the Dough
- 2 cups corn kernels (fresh, frozen, or canned, drained)
- 1 cup warm milk (110°F/43°C)
- 1 large egg
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 4 cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
For Brushing
- 2 tablespoons melted butter
Step 1: Blend the Corn Mixture
In a blender, combine:
- Corn kernels
- Warm milk
- Egg
- Sugar
- Melted butter
Blend until smooth and creamy.
Step 2: Make the Dough
Pour the blended mixture into a large mixing bowl.
Add:
- Flour
- Yeast
- Salt
Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. If the dough is sticky, add a little flour, one tablespoon at a time.
Step 3: First Rise
Place the dough in a lightly greased bowl.
Cover with a clean kitchen towel or plastic wrap.
Let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
Step 4: Shape the Rolls
Punch down the dough.
Divide it into 15–18 equal pieces.
Roll each piece into a smooth ball and arrange them in a greased or parchment-lined 9×13-inch baking pan, leaving a little space between each roll.
Step 5: Second Rise
Cover the pan and let the rolls rise for 30–45 minutes, until puffy and nearly doubled.
Step 6: Bake
Preheat the oven to 350°F (175°C).
Bake for 20–25 minutes, or until the tops are golden brown and the rolls are cooked through.
Step 7: Finish
Brush the hot rolls with melted butter for a soft, shiny finish.
Allow them to cool for a few minutes before serving.
Serving Suggestions
Enjoy these rolls with:
- Butter and honey
- Fruit jam
- Cream cheese
- Soup or chili
- Barbecue or roasted meats
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw and warm before serving.
Tips for the Best Corn Bread Rolls
- Fresh sweet corn gives the best flavor, but frozen or canned corn works well too.
- Warm (not hot) milk helps activate the yeast.
- Don’t add too much extra flour—the dough should be soft for fluffy rolls.
- Brush with garlic butter instead of plain butter for a savory twist.
These Spongy Corn Bread Rolls (Elote Bread) are tender, buttery, and naturally sweet with a hint of fresh corn. They’re perfect for family dinners, holiday meals, or whenever you want warm, homemade bread fresh from the oven.
