Savory Corn Rolls for Breaking Bread Society

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!

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

Proof the dough until nearly doubled in a warm place for 45-60 minutes. .

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. 
 
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.

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.

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.

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