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Cornmeal Yeast Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 29 Jan 2017 19:27:42 -0800
v117.n004.2
We made these today. We used medium-grind cornmeal (Bob's Red Mill), 
but should have used a fine grind. The dough was very wet after the 
rise - it took a lot of extra flour to make it non-sticky in the 
final step. The rolls tasted very good but were a bit heavy. We'll 
definitely try it again.


* Exported from MasterCook *

                           Rolls, Cornmeal Yeast <R T>

Recipe By     :Krissy
Serving Size  : 16    Preparation Time :0:00
Categories    : Breads/Muffins/Rolls            Grains
                 Side Dish

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2               cups  milk
      1/2           cup  cornmeal
      1/2           cup  unsalted butter
      1/4           cup  sugar
   2          teaspoons  salt
   2          teaspoons  active dry yeast -- (1 packet)
      1/2           cup  warm water
   1           teaspoon  sugar
   2                     eggs -- well-beaten
   4               cups  bread flour -- plus up to 1 additional cup as needed
   1         tablespoon  olive oil

These super softy and tasty Cornmeal Yeast Rolls can be served as 
dinner rolls or you can use them as perfect buns for burgers, pulled 
pork, or sliders.

Prep: 30 min
Cook: 15 min
Total: 45 min
Yield: 16 rolls

In a medium saucepan over medium heat, combine milk, cornmeal, cube 
of cold butter, sugar and salt. Stir together and cook about 5 
minutes. Remove from heat and allow to cool. Mixture will thicken as it cools.

In the bowl of your stand mixer, add active dry yeast, 1/2 cup warm 
water (110F), and 1 teaspoon sugar and allow to get foamy, about 10 
minutes. Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add 
3 cups flour and mix to make a soft dough. Add one more additional 
cup of flour and knead on speed 2-4 for 5 minutes. Place dough in 
bowl that has been greased with olive oil. Cover loosely with plastic 
wrap and allow to rise for one hour in warm room.

Preheat the oven to 375F.

Punch down dough and place on a very well floured surface. Work in as 
much flour as needed to be able to handle dough without it sticking 
to your hands. Cut into 16 equal sized pieces. Tuck corners under 
each piece of dough to create a nice dome top and set on a large 
parchment or silpat lined baking sheet.

Bake rolls in preheated oven for 12 to 15 minutes. Rub tops with 
butter as soon as you remove them from the oven.

Serve warm as dinner rolls or allow to cool and use as buns (8 large) 
or slider buns (16).

S(Internet Address):
   "http://selfproclaimedfoodie.com/cornmeal-yeast-rolls/";
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 240 Calories; 9g Fat (33.5% 
calories from fat); 7g Protein; 33g Carbohydrate; 1g Dietary Fiber; 
46mg Cholesterol; 292mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.