Breaking Bread Society was launched last month by myself, Nelly and Shulie. Our inaugural post was focaccia! We had an overwhelming response with more than 30 bakers breaking bread with us in May. If you would like to learn more about Breaking Bread Society you can read all about it here and bake with us.
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. Check out Marnely of Cooking with Books and Shulie from Food Wanderings recipe ideas for inspiration. Be creative and add your own to the rolls or bake them as we did. Read all about our Breaking Bread Society adventures and let’s unite in #BreakingBread together:
Bake this month’s bread and post it on your blog with #BreakingBread in the title of the post by July 1st:
- Include a link back to the current #BreakingBread hostess’ blog: Marnely from Cooking with Books
- 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
- We would love to connect with you on Twitter; Tweet us at @Breaking__Bread and tag it #BreakingBread!
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.