YEASTED CORNMEAL ROLLS
These rolls are best served warm but can be made one day ahead and stored in an airtight container at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h
Number Of Ingredients 9
Steps:
- Combine milk with butter and salt in a saucepan and bring to a boil, stirring until butter melts. Gradually whisk in cornmeal. Reduce heat to medium and cook, stirring frequently, until thickened, 2 to 3 minutes. Transfer to a bowl and let cool completely.
- In a large bowl, whisk yeast and sugar into 1/3 cup warm water (110 degrees). Let stand until foamy, then stir in cornmeal mixture. Lightly beat 2 eggs; stir into yeast-and-cornmeal mixture. Stir in 3 1/2 cups flour until dough is tacky but not sticky. (If dough is sticky, stir in more flour.) Transfer to a work surface dusted with flour. Knead with floured hands, dusting more flour onto hands and surface as needed, until dough is elastic and springs back when pressed with a finger, about 5 minutes.
- Transfer dough to a large bowl brushed with butter. Cover and let rise in a warm spot until doubled in volume, about 1 hour. The dough can be made up to this point and left torise up to 12 hours in the refrigerator; remove from refrigerator 1 hour before proceeding.
- Punch down dough. Form into a ball and place on a clean, undusted work surface. Quarter dough, then divide each quarter into 4 pieces. Form each piece into a ball and space evenly on two rimmed baking sheets that are generously dusted with cornmeal (8 per sheet). Loosely cover and let rise until doubled in volume, about 45 minutes.
- Preheat oven to 375 degrees with racks in upper and lower thirds. Beat remaining egg. Brush tops of rolls with egg, then slash a 1/4-inch-deep X in tops. Lightly dust with cornmeal and sprinkle with flaky salt.
- Bake, rotating sheets halfway through, until rolls are puffed, golden, and hollow-sounding when tapped on bottoms, 18 to 20 minutes. Transfer to a basket lined with a clean towel and cover to keep warm until ready to serve.
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Saroj Baskota
[email protected]These rolls are a great addition to any meal. They're also a good way to use up leftover cornmeal.
Linda Alexander McEwan King
[email protected]Meh.
Rizwan Ali Saraz
[email protected]I've made these rolls several times now, and I've always had great results. They're so easy to make and they always turn out delicious.
Mursheda Akhter
[email protected]These rolls are a bit too dry for my taste.
YAAA NUHI
[email protected]I made these rolls for my family and they loved them. They said they were the best rolls they've ever had.
Benji Alderman
[email protected]These rolls are perfect for a summer picnic or barbecue. They're also great for freezing and reheating later.
Md romjan 123
[email protected]Not bad, but not great either.
Waklatsi Day
[email protected]I've tried this recipe a few times now, and I've never been disappointed. The rolls are always light and fluffy, with a perfect golden brown crust.
Chris Hill
[email protected]These rolls are a bit too sweet for my taste.
Marcia Tinoe
[email protected]I'm not a big fan of cornmeal, but these rolls were surprisingly good. The flavor was subtle and the texture was perfect.
Navnil Varma
[email protected]These rolls are a great way to use up leftover cornmeal. They're also a good source of fiber and protein.
Riaz Mk
[email protected]Delicious!
Binod Basnet
[email protected]I followed the recipe exactly, but my rolls didn't rise properly. Not sure what went wrong.
anthony whitaker
[email protected]These rolls are so easy to make, and they taste amazing. I love the crispy crust and the soft, fluffy interior.
Gaming Bilal
[email protected]A bit too dense for my taste.
Rohit Pun
[email protected]I've made these rolls several times now, and they always turn out perfect. They're the perfect side dish for any meal.
sabbir ahammed
[email protected]These rolls were a hit at my last dinner party. They're so fluffy and delicious, and the cornmeal gives them a unique flavor.