These skillet rolls are a delightful twist on traditional bread rolls, featuring the rich flavors of cornmeal and honey.
In a small bowl, combine the cornmeal with boiling water, stirring until smooth. Add honey, butter, and salt, mixing until the butter melts. Let cool slightly, then stir in the egg.
Ensure the mixture is not too hot before adding the egg to prevent it from cooking.
In another small bowl, dissolve the yeast in warm water and let it sit until foamy, about 5 minutes.
If the yeast doesn't foam, it might be inactive. Start over with fresh yeast.
In a large bowl, combine the flour, cornmeal mixture, and yeast mixture. Stir until a soft dough forms.
The dough will be sticky; this is normal for this recipe.
Turn the dough onto a floured surface and knead until smooth, about 2 minutes. Divide into 16 equal pieces and shape each into a ball.
Use a bench scraper to divide the dough evenly.
Arrange the dough balls in a greased cast iron skillet. Cover and let rise in a warm place until doubled in size, about 30 minutes.
Cover the skillet with a damp cloth to prevent the dough from drying out.
Preheat the oven to 375°F. Bake the rolls for 30 minutes or until golden brown.
Rotate the skillet halfway through baking for even browning.
Remove the rolls from the skillet and cool on a wire rack. Brush with melted butter before serving.
Serve the rolls warm for the best flavor and texture.
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