I just can't believe that Thanksgiving 2014 is just around the corner. Where did this year go to? Our summer was unusually cold and wet this year and that sure hampered "pool time" at Hootin' Holler.
Since Thanksgiving is coming soon, I had to get back into the habit of making dinner rolls again. My tried and true recipe is always good but I started looking for a dinner roll with a southern accent. I found the perfect combination of a dinner roll with the addition of cornmeal. I love it...and this will be my new Thanksgiving dinner roll recipe.
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This cornmeal recipe produces a coarser exterior texture and a great flavor. The first
bite was full of cornmeal flavor, just like cornbread...but fluffy.
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Soft Cornmeal Dinner Rolls
1 egg
2 tablespoons oil
1 1/4 c flour
1/2 c ground cornmeal
1 1/4 ts Fleischmann's Instant Dry Yeast
3 ts sugar
1 1/2 ts salt
1 c warm water
Whisk egg and oil in mixer bowl.
Sift the flour, cornmeal, instant yeast, salt and sugar into mixer bowl.
Blend on low speed until completely incorporated. Slowly add water and
combine. Turn mixer speed to medium and knead for 6 minutes. Dough may be
sticky so add a tablespoon or two of flour...don't add to much or your
rolls will not be light and fluffy.
Remove mixer paddle and gather the dough with a spatula into a nice ball. Leave
the dough ball right in the mixer bowl....no need to have another bowl to wash!
Cover with plastic wrap and place in warm place to rise for one hour. I
find my oven with the light on is the perfect place for the dough to rise.
Flour your counter well, turn out the risen dough, gently knead it and then
divide it into 12 equal pieces. This dough will be more sticky than you
expect...but that is the perfect texture you are looking for. Just keep
your hands well floured and try not to get more flour into the dough. Roll
each piece into a ball, arrange them on a greased and floured baking pan,
cover with a towel and let them rise for another 30 minutes. Before your
second rise.....it is time to preheat your oven!! Set oven temp to 400 F.
Don't wait until the second rise has completed since the rolls will over
rise while you are waiting for the preheat.
Bake at 400°F for 18-20 minutes and serve warm.
Brush tops with melted butter for a nice shine.
Notes: ©WHStoneman
** Exported from Now You're Cooking! v5.91 **
A special note about the yeast I prefer. I use Fleischmann's Instant Yeast
available in the warehouse stores. It is packaged in two one pound bags. This
is a lot of yeast but it stores forever in the freezer. I take it out of the factory packs and store in pint Mason freezer jars....that way I can reseal the jar and put back in the freezer.
If you love baking with yeast this is the most economical way to buy yeast....since
the individual paks in the grocery store are so expensive.
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| My quiche pan is just perfect for this recipe. The second rise is ready for the oven. |
1 comment:
I like the concept of these great looking rolls.
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