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!
|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.|
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