These rolls are highly favored in this house.
Ingredients:
- 1-1/2 c boiling water
- 1/4c cornmeal
- 1/4c molasses
- 2tb vegetable oil
- 2-3tb granulated sugar or honey
- 1c whole wheat flour
- 1-1/2c bread flour
- 1/3c rye flour
- 1tb dry milk powder
- 2tsp instant yeast
- 2tsp cocoa powder
- 2ts kosher salt
- Extra bread flour, if needed
Method:
- Stir cornmeal into boiling water, then set aside off the heat to cool to lukewarm.
- Once cool, add molasses, oil and honey or sugar to the cornmeal and mix it in.
- In your mixing bowl, combine dry ingredients from the flours to the cocoa powder.
- Add cornmeal mixture to the dry ingredients and mix together. Once well combined, add the salt.
- Mix together until the mixture forms a ball, add more flour as necessary until you have created a slightly tacky dough that holds its shape. Knead well between each addition of flour and add just a bit at a time.
- Lightly sprinkle a flat surface and knead the dough for about 8-10 minutes or until it is elastic, smooth and slightly tacky.
- Grease a large bowl and place the dough in it. Cover and let it rise until double in a warm place.
- Once doubled, punch it down and shape it into small loaves, rolls or bread sticks. We normally make bread rolls, this recipe will make 16 good size rolls.
- Grease a cookie sheet for loaves or sticks or a 9×13 casserole dish for rolls.
- Cover the dough and let rise again until doubled.
- Preheat your oven to 350F
- Bake dough in the middle of your oven about 20-25 minutes, 15 minutes for sticks and possibly small loaves but they may need to bake for around 20 minutes. Just use this as a baseline to check them, and check often.
- Brush with butter and let cool on a cooling rack.
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