Sunday, January 25, 2009

Cornstalk Rolls from Gourmet Feb '09

This month's Gourmet features rolls on the cover - lots and lots of rolls. Yesterday I baked two of the recipes. This recipe is for the Crusty Cornstalk Rolls on pg 86 of Gourmet.

Here's the recipe:

  • 1 1/2 tsp active dry yeast
  • 1 1/4 cups warm water
  • 1 tsp honey
  • 2 1/2 cups all-purpose flour (I used bread flour)
  • 1 1/2 tsp salt
  • 1/2 cup plus 2 T stone-ground yellow cornmeal, divided (I used white stone-ground corn meal)
and a spray bottle filled with water.

Stir together the yeast, 1/4 cup warm water and honey in a large bowl and let stand until foamy.
Note: I am a beekeeper and am partial to recipes that specify honey as an ingredient!)

Mix together flour, salt, 1/2 cup cornmeal, and remaining cup of warm water. (I messed up and put all of the warm water for the yeast to soften in and it didn't make a difference in these delicious rolls)

I mixed mine in the mixer, changing to a dough hook pretty much right away.

Continue to knead on the counter.

Put dough in oiled bowl to rise (about 1 1/2 - 2 hours) until doubled.

Turn out dough and gently roll into a 12 inch long log. Sprinkle a baking sheet with the remaining 2 T cornmeal and put dough diagonally in the center. Alternating sides, make 3 inch long diagonal cuts with kitchen shears. Gently pull apart cuts to stretch dough, forming rolls that remain connected to the central stalk. Allow to rise, covered with a kitchen towel (not terry) for about another 1 to 1 1/2 hours.

Preheat oven to 425 with rack in the middle. Spray rolls with water, then bake, spraying into oven 3 times in the first 5 minutes of baking. Bake until golden - about 20 minutes.

We had these with spaghetti on Saturday night. I reheated the rolls on a cookie sheet in a 350 oven for about 7 minutes.

Delicious - had a baguette like feel to them and even a little sour taste - don't know why since there's no starter or buttermilk involved?
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