It all starts with a corn soaker. What’s a soaker you ask? It’s exactly that! The action of soaking a seed, grain, or flour for 8 hours or overnight, in order to soften the texture, making it easier for the final dough to accept this incorporation. A simple cornmeal and hot milk mix are what make up this soaker, and the final rolls shine with sweet corn flavor. You can use fresh or frozen corn in this recipe, and I can’t wait for the local Morning Glory Farm corn to pop up so I can make this recipe again with their sweet, sweet corn!
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top left to right: start with the best ingredients!; mise en place for bread baking; scaling and portioning the dough for even sized rolls; shaped rolls on baking sheet ready to proof in a warm oven. |
Recipe reprinted with permission of The Culinary Institute of America “Artisan Breads” by Chef Eric Kastel
Ingredients
- 5.3 ounces Cornmeal, coarse ground
- 22.7 ounces whole milk
- 28 ounces corn soaker
- 2.2 ounces honey
- 1.3 ounces vegetable oil
- 0.5 ounces malt syrup
- 16.1 ounces bread flour
- 4 ounces corn flour
- 0.1 ounces yeast, instant dry
- 4 ounces corn, fresh or frozen
- 1 ounce (1 small pepper), Serrano Pepper, chopped
- 0.7 ounces salt
- Egg wash, kosher salt, cornmeal
Instructions
- put cornmeal in bowl of mixer. Bring ½ of the milk to a rolling boil and add to cornmeal. Let sit in mixture for two minutes, and with a paddle, mix for 3 minutes on high speed. Lower speed and add the rest of the milk, making sure to scrape bowl. Cover soaker and refrigerate overnight or for a minimum of 8 hours.
- place corn soaker in warm water bath to bring to around 85F. In mixer fitted with dough hook, place corn soaker and add honey, oil, and malt. Mix for 1 minute. Add all but 1 ounce of the flour (save this flour if dough needs it or is TOO tacky), as well as all the corn flour and yeast. Lastly, add salt. Mix for 6 minutes on low speed, increase to medium speed for 4 minutes more. Dough should be slightly tacky but have good gluten development. Place in lightly oiled bowl and cover with plastic wrap. Allow to rest and ferment in a warm place for 45-60 minutes.
- Put dough on lightly floured surface and divide into 2 ounce pieces. Round the dough against tabletop and place them seam-side down on oiled baking sheet. Brush with egg wash and cover with plastic wrap. Ferment for 45 minutes to an hour.
- Preheat oven to 450F. Egg wash rolls again, sprinkle with salt and then cornmeal.
- Transfer rolls to the oven and immediately reduce temperature to 425F. Bake for 15 minutes, rotating trays halfway. Remove from oven and allow to cool on baking pan.
Breaking Bread Society is a group of bakers that focuses on literally “breaking bread” with friends and family over the magic of blogging! Join us as we share recipes and explore new ingredients and techniques in bread baking! Every 1st of the month we’ll be sharing a new recipe and you have the entire month to link up and share YOUR version! Read more about Breaking Bread Society here.
Want to join this month’s Breaking Bread? Bake this month’s recipe (Corn Rolls!) and link back here on my site (linky tool will be up as soon as possible!).
- Post on your blog including #BreakingBread in the title of the post by July 1, 2012
- Include a link back to the current hostess (me!)
- Tweet us your post @Breaking__Bread and tag it with #BreakingBread
Hi, the links for the Society seem to be broken.
Your rolls look amazing! I’m hoping to continue baking along with you on this bread journey. What a great idea!
hello for deliciousness! i love cornnnnnn breadd!!!!
Woot! Love these corn rolls Miss Marnely. Love #BreakingBread. So incredible meeting you this week. I feel super fortunate! Cool hanging out in your room and eating the power bar though I suspect it was spiked! 🙂
I like that you choose a corn bread since I never made one. Now I have to! Perfect timing for the summer barbecue and for winter soups (my part of the world!). The texture of your bread with the little kernels is amazing.
Those look fabulous! I don’t think I’d have thought to add corn to rolls, but why not? Sounds wonderful!
WOW, those are some seriously amazing rolls. I love the bits of corn and serrano in them!
I will have to give this a go, sounds fabulous!
Great choice nelly! Love the texture of this bread! 🙂
This will be another fun bread idea to play with, but I may need some elastic waistband jeans before the month is over.
We love the corn rolls, Nelly. Thanks for choosing a fun summer bread for the group. I can’t wait to try your spicy version;) xx
These look so good Nelly!