Corn Pocket Rolls

Corn Pocket Rolls

Corn bread in a jiffy! Sour cream makes these golden corn rolls rich and tender.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

10

rolls

1 1/3
cups Gold Medal® all-purpose flour
1/2
cup cornmeal
2
tablespoons sugar
3
teaspoons baking powder
1/2
teaspoon salt
1
egg, beaten
3/4
cup sour cream
1
tablespoon butter or margarine, softened
  1. Heat oven to 375ºF.
  2. Mix flour, cornmeal, sugar, baking powder and salt in medium bowl. Mix egg and sour cream; stir into flour mixture until dough forms. Roll dough 1/4 inch thick on lightly floured surface. Cut into 3-inch rounds with floured cutter. Brush with butter; fold in half. Place on ungreased cookie sheet.
  3. Bake 12 to 15 minutes or until golden brown.
Makes 10 rolls
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Make these rolls up to 8 hours ahead of your meal! Cover and refrigerate the unbaked rolls on a cookie sheet. Bake at 375°F about 15 minutes or until golden brown.
Storage tip
Keep cornmeal fresh by storing it in a covered container in the refrigerator or freezer.
Variation
Slip a surprise into your pocket! Place a teaspoon of shredded cheese in the center of the dough round after you brush it with butter but before you fold it in half.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 3 g,),
  • Cholesterol 35 mg;
  • Sodium 290 mg;
  • Total Carbohydrate 22 g
    • (Dietary Fiber 1 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.