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© Meredith Corporation. All rights reserved. Used with permission.
Grease the bottom and sides of twelve 2-1/2-inch muffin cups. Sprinkle bottoms with 1 tablespoon cornmeal; set aside. In a large bowl, stir together 1 1/4 cups flour, yeast and pepper; set aside.
Combine milk, sugar, butter and salt in a small saucepan; heat and stir over medium heat just until mixture is warm (120–130°F) and butter almost melts. Add milk mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Stir in the chives (or green onion) and the remaining 1/3 cup cornmeal. Stir in the remaining 3/4 cup flour. (The batter will be soft and sticky.) Cover and let rest in a warm place for 10 minutes.
Preheat oven to 350°F. Spoon batter into prepared muffin cups. Cover loosely. Let rise in a warm place for 20 minutes.
Bake, uncovered, for about 18 minutes or until rolls sound hollow when tapped. Cool in muffin cups 5 minutes; loosen edges and remove from muffin cups. Serve warm.