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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Anadama Rolls

Source: Food Stamp Nutrition Connection

Soft rolls made with cornmeal and molasses.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	151.7

Total Carbs	29.5 g

Dietary Fiber	2.0 g

Sugars	5.3 g

Total Fat	1.6 g

Saturated Fat	0.3 g

Unsaturated Fat	0.7 g

Potassium	171.1 mg

Protein	5.1 g

Sodium	170.3 mg

Dietary Exchanges 1.6 Fat, 0.1 Meat, 0.1 Milk, 0.3 Other Carbs, 1.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup cornmeal 2.0
2 cup fat free milk 0.3333
0.3333 cup molasses 1.0
1 tbsp vegetable oil 1.0
1 each package baker's yeast 1.0
1 cup whole wheat flour 1.0
1 tsp salt 2.5
2 1/2 cup white all purpose flour 1.0
1 tbsp cornmeal 1.0
1 each eggs

Directions

Measure 1/2 cup cornmeal in a small saucepan. Slowly stir in milk. Bring to a boil over medium heat, stirring constantly.
Pour cornmeal mixture into a large bowl. Stir in molasses and oil. Cool to lukewarm (105 - 115 degrees).
Stir yeast into cornmeal mixture; let stand 5 minutes.
Add whole wheat flour and salt. Mix in enough all purpose flour, 1/2 cup at a time, to form a sticky but kneadable dough.
Knead dough on lightly floured surface about 10 minutes. Dough should become soft and elastic but may be somewhat sticky.
Place dough in lightly oiled bowl, turning to oil top. Cover bowl with clean towel; let rise in warm place until double, about 1 hour.
Punch dough down. Sprinkle baking sheet with 1 to 2 tablespoons cornmeal. Divide dough into 16 pieces, forming each into a smooth ball. Place balls on baking sheet, about 1 1/2 inches apart. Cover with clean towel; let rise until almost double, about 30 minutes.
Preheat oven to 375 degrees F. Beat egg in a cup; brush tops of rolls with egg. Bake until golden, about 20 minutes. Place rolls on wire rack to cool.