Savory Corn Rolls for Breaking Bread Society

by cakeduchess on June 1, 2012 · 43 comments

savory-corn-buns-4

You may think that I have the biggest sweet tooth on the planet. You stumble upon my blog and come across recipe after recipe of sweets. It may be difficult to imagine that I really am more of a savory food lover.

It’s true. I really am. I love a bite of a dessert; a few bites at the most. But give me something savory and I have a little less control. Like this month’s recipe for Breaking Bread Society: Savory Corn Rolls. These little rolls are fabulous!

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!
savory-corn-buns-1
savory-corn-buns-3
DSCN0027
savory-corn-buns-5
The recipe calls for corn kernels in the dough. I decided to leave out the corn kernels from the rolls. I love corn on the cub, but not too much baked in recipes. If you’d like to make yours with corn kernels, you can check back to Nelly’s recipe and see the amount needed. The next time I make these delightful rolls I will be adding some cheese!;) They were moist and wonderful. The molasses gave them a sweet and rich dimension. Everyone loved the rolls and we ended up eating them warm out of the oven as they were for a snack. :)

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:
http://www.amazon.com/Artisan-Breads-Culinary-Institute-America/dp/0470182601
 
Savory Corn Rolls
slightly adapted recipe reprinted with permission of The Culinary Institute of America’s “Artisan Breads” by Chef Eric Kastel

Corn soaker:

 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

Final dough:

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

Directions:
To make corn soaker: put cornmeal in bowl of mixer. Bring the first part 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 a little at a time, making sure to scrape down the sides of bowl with a spatula. Cover soaker and refrigerate overnight or for a minimum of 8 hours. (this was before I mixed it together)
DSCN9992 (2)
after mixing it:
DSCN9996
Here’s corn soaker the next day:
DSCN9997
Make the final dough: Place corn soaker in warm water bath to bring to around 85F. In a mixer bowl, add the corn soaker, oil, and molasses. Mix on medium speed for 1 minute. With the mixer off, add the flour, yeast, and salt. Mix on medium speed for 6 minutes with the dough hook attachment. Mix on high speed for 4 minutes. The dough will have good gluten development but will be tacky. Scrape the dough out of the bowl onto a lightly floured counter. Form the dough into a ball. Place in a lightly oiled bowl and cover with plastic wrap.
DSCN9999

DSCN9986
Proof the dough until nearly doubled in a warm place for 45-60 minutes. .
DSCN9990
Punch down dough and remove from bowl onto a lightly floured counter. Press out the dough and cut it into 25 pieces. 
 DSCN9991
Shape the dough into 25 small rounds and place on parchment-lined baking sheets.

DSCN9992
Brush with egg wash and let the buns proof again until nearly doubled, about 30-45 minutes.
DSCN9995
Preheat your oven to 375 F. Brush the buns with egg wash a second time and sprinkle with a little salt and cornmeal.
DSCN9999
Bake until golden brown and shiny, about 15 minutes.

We can’t wait to see your Savory Corn Rolls this month and what changes you’ll do with them:)

{ 43 comments… read them below or add one }

Anonymous June 1, 2012 at 3:56 pm

Wow it looks delicious! Thanks for sharing this recipe. I really appreciate the detailed instructions along with the pictures it really helps. I’m not sure if mine will look as picture perfect as your outcome, but I’ll definitely give it a try tonight. thanks again!

Reply

Cake Duchess June 4, 2012 at 6:19 pm

Hi-I hope you gave it a try and that the instructions with photos helped you to follow the recipe along:)Happy baking!

Reply

Anonymous June 8, 2012 at 1:57 am

The rolls turned out perfectly thank you for this delicious recipe! I’m hoping to adapt the recipe with more whole wheat flour and less white flour…. do you have any advice on changing the portions? For example it calls for about 3 cups of white flour do you think I can make it half-and-half? I’m a little bit afraid to try it out, since I’ve volunteered to bring the rolls for a BBQ this Saturday. Your thoughts on this experiment is greatly appreciated :)

Reply

Cake Duchess June 8, 2012 at 8:28 pm

I have never baked these particular rolls with WW flour. For many other breads I’ve done 1/2 white 1/2 WW with great results:) You could always ask the hostess Nelly at cookingwithbooks.blogspot.com :)

Reply

The Wimpy Vegetarian June 1, 2012 at 5:13 pm

I love this! I’ve never done a corn soaker – never even heard of it. So I’m definitely going to have to make these. I love all the photos – it’s so helpful with bread-making!

Reply

Cake Duchess June 4, 2012 at 6:19 pm

Thank you:)This was my first corn soaker experience and I loved the results. The dough was lovely:)

Reply

The Wimpy Vegetarian June 4, 2012 at 9:53 pm

And many congrats on Top 9 today!!! I predict you’ll have a lot more participants in #BakingBread!

Reply

SeattleDee June 1, 2012 at 6:02 pm

Thanks for including quantity conversions – I use a scale when baking in my home kitchen but haven’t added one to the boat galley. I think my first batch of corn rolls will include some cheese and chilies… or maybe…

Reply

Cake Duchess June 4, 2012 at 6:20 pm

Yes-cheese and chilies sounds delightful! Can’t wait to see what you come up with on the boat;)

Reply

Jennifer June 1, 2012 at 7:24 pm

I feel like I could eat these by the handful!

Reply

Cake Duchess June 4, 2012 at 6:20 pm

It is a slight problem. I did;)

Reply

Laura (Tutti Dolci) June 1, 2012 at 9:47 pm

What cute rolls, I think I would inhale these!

Reply

Cake Duchess June 4, 2012 at 6:23 pm

It is how I felt. Dangerously cute and yummy:)

Reply

Paula June 1, 2012 at 11:44 pm

They are beautiful! I think adding cheese would be perfect!

Reply

Cake Duchess June 4, 2012 at 6:23 pm

thanks, Paula. I know. All I can think about is making them with cheese;)

Reply

Kim Bee June 2, 2012 at 6:02 am

Perfection Lora. Absolute perfection. I bet the house smelled amazing while these cooked up.

Reply

Cake Duchess June 4, 2012 at 6:27 pm

It really did. Thank you, Kim:)xx

Reply

Paula@Vintage Kitchen Notes June 2, 2012 at 4:53 pm

I never made anything like these rolls, and they look just perfectly golden! I´m glad this is the recipe for this month, there are so many ideas to try.

Reply

Cake Duchess June 4, 2012 at 6:26 pm

Thanks, Paula. I can’t wait to see what idea you come up with:) Happy baking!

Reply

Lizzy June 2, 2012 at 5:04 pm

I am the same way, Lora! I’d much rather eat one of your amazing rolls than a slice of pie (but I would need a couple bites ;)). I hope to still get to the focaccia before the month is finished. Enjoy your weekend!!!! xo

Reply

Peggy G. June 2, 2012 at 7:38 pm

These rolls sound delicious! I would definitely include the corn kernels in mine if I baked them – they would be such a pleasant surprise =)

Reply

Cake Duchess June 4, 2012 at 6:26 pm

I think it is a sweet surprise in the rolls. I hope you do try them, Peggy:) thank you:)

Reply

Elizabeth @Mango_Queen June 2, 2012 at 8:14 pm

Your savory corn bread looks amazing! I can just smell the aroma! Thanks for sharing the photos, recipe and baking tips!

Reply

Lisa June 3, 2012 at 10:16 pm

Lora – I’m more of a savory food lover too, but I love sweet baking and creating desserts a tiny bit more than cooking. Good thing, because if I loved ‘sweet’ as much as savory, I’d be eating all of my desserts and you’d have to roll me around ;) Those rolls look ready for a layers of cold cuts and Russian dressing. They’re perfect aesthetically, too!

Reply

Cake Duchess June 4, 2012 at 6:25 pm

Lisa-you’ve tempted me with your idea.Major craving. :)

Reply

Foodie Stuntman June 4, 2012 at 6:28 am

These look yummy! Congratulations on making the foodbuzz Top 9!

Reply

Winnie June 4, 2012 at 12:14 pm

Your rolls are beautiful…happy to learn about Bread Baking Society!

Reply

Cake Duchess June 4, 2012 at 6:24 pm

thanks Winnie:)Join us baking when you can:)

Reply

Maureen @ Orgasmic Chef June 4, 2012 at 12:45 pm

These look beautiful. I think I’d have left the kernels out too.

Reply

Cake Duchess June 4, 2012 at 6:25 pm

Thank you, Maureen:)Maybe next time I’ll be daring and add them;)

Reply

Jenbeans June 4, 2012 at 4:37 pm

At work, papers all around me….. but I’m just staring at these rolls!!!! Can’t wait to try them, Thanks!

Reply

Jean (Lemons and Anchovies) June 4, 2012 at 5:35 pm

I’ve been wanting to make my own rolls for a few years! I tasted one in Rome that I’ve never quite forgotten and wouldn’t you agree that I’ve waited long enough? :) Your perfect-looking (and I’m sure tasting) rolls are just what I needed to inspire me.

Reply

Cake Duchess June 4, 2012 at 6:14 pm

Hi Jean-Now I’m curious what they were like:)Yes, it takes a little patience to roll them each out. But the results make them worth the extra work;)

Reply

A Thought For Food June 4, 2012 at 7:42 pm

These look absolutely fantastic, Lora! I’m always impressed when bread turns out looking…well, like bread. Looks like you nailed it!

Reply

Rachel June 4, 2012 at 10:43 pm

Those roles are absolutely gleaming with goodness!! I’m so glad you’re using cornmeal in this month’s bread – I have some beautiful blue cornmeal that I can use for these rolls.

Reply

natasha@aperfectpantry June 5, 2012 at 1:32 am

These look delicious and great instructions can’t wait to try this! Nothing like fresh bread yum!

Reply

Morgan June 5, 2012 at 2:21 am

Those are some beautiful rolls you’ve made! Thanks for sharing, and congrats on the top 9!

Reply

Cake Duchess June 8, 2012 at 2:34 am

Thank you, Morgan:)

Reply

Junia June 16, 2012 at 12:08 am

i have yet to try making corn bread with yeast! mine is always in the quick bread form! these look perfect, lora!

Reply

kitchen flavours June 16, 2012 at 8:34 am

Hi, Your rolls looks lovely! I would love to try out these rolls. Is the recipe you gave is the original? I noticed the one from Marnely’s blog is a little different. Would be great if I know which is the original version. Thanks!

Reply

Cake Duchess June 18, 2012 at 3:57 pm

Thank you:) Marnely’s is the original. I changed it slightly:)

Reply

knitstamatic June 24, 2012 at 2:39 pm

What beautiful rolls! The step by step photos where a great help to me. I am looking forward to continue baking along with you all.

Reply

Jayasri Ravi July 2, 2012 at 10:18 am

Hi, I have been following your BBS every month and I have baked every month!!, but never had time to post it I even made savoury corn rolls!!, with my little twist every month and I have enjoyed it.., as I love baking breads.., wish I could post it on time!!, your savoury corn rolls look delicious..

Reply

Leave a Comment

Previous post:

Next post: