Whether you bake along with us every month or just once, we want to inspire you to love baking your own bread one loaf at a time. We encourage you to make the recipe your own. Be creative and add your own to the rolls or bake them as we did.
Bake this month’s bread and post it on your blog with #BreakingBread in the title of the post by July 1st:
- Link your post to the linky tool below. It must be a Savory Corn Roll baked in June 2012 and if you use this recipe, it must include in the recipe: Recipe reprinted with permission of The Culinary Institute of America’s “Artisan Breads” by Chef Eric Kastel
Nelly’s Notes: These are the perfect rolls to showcase fresh summer corn or sweet frozen if fresh isn’t available. A classic recipe that can be served at barbeques and picnics as rolls, or used as vessels for sliders! Make them your own by adding cheeses, herbs, different salts or oils, as well as topping with seeds or more herbs. Make them larger to fit your burgers or make sandwiches. Amazon Link to Book:
Savory Corn Rolls
slightly adapted recipe reprinted with permission of The Culinary Institute of America’s “Artisan Breads” by Chef Eric Kastel
417 g (1 3/4 cup) milk (amount of milk to add when first mixing)
150 g (1 cup) cornmeal
227 g (1 cup) milk
total milk in ounces: 22.7 ounces
total milk in grams: 644 grams
total milk in cups: 2 3/4 cups
794 g corn soaker
35 g (4 tablespoons) vegetable oil
62 g (1/4 cup) molasses
500 g (3 3/4 cups) all-purpose flour
1/4 ounce (7 g) 1 packet instant dry yeast
20 g (1 tablespoon) salt
Egg wash (1 egg + pinch of salt, beaten)
Salt, for garnish
Cornmeal, for garnish
Proof the dough until nearly doubled in a warm place for 45-60 minutes. .
Punch down dough and remove from bowl onto a lightly floured counter. Press out the dough and cut it into 25 pieces.
Shape the dough into 25 small rounds and place on parchment-lined baking sheets.
Brush with egg wash and let the buns proof again until nearly doubled, about 30-45 minutes.
Preheat your oven to 375 F. Brush the buns with egg wash a second time and sprinkle with a little salt and cornmeal.
Bake until golden brown and shiny, about 15 minutes.