Thursday, September 8, 2011

Cornstalk Dinner Rolls

This fancy-looking bread is sure to turn heads.  Oh, and it tastes good, too.

Yield: 12 servings


  • 1 1/2 tsp yeast
  • 1 1/4 cups warm water, divided
  • 1 tsp honey
  • 2 1/2 cups flour
  • 1 1/2 tsp salt
  • 1/2 cup yellow cornmeal
  • 1 tsp wheat gluten


  1. Stir together the yeast, 1/4 cup water, and honey.  Let sit until foamy.
  2. Add the flour, salt, cornmeal, and wheat gluten.  Mix until a dough forms.  Knead for 6-8 minutes.  Cover and let rise until doubled.
  3. Punch down the dough.  Roll on a floured surface into a large rectangle.  Fold the sides in to make a long, narrow loaf and pinch the seam closed.  Transfer to a baking sheet that has been lined with parchment and sprinkled with cornmeal, seam-side down.
  4. Use scissors to cut 3-inch deep cuts every 1.5 inches.  Pull the pieces apart without breaking them off as shown in the picture.  Cover and let rise until doubled.
  5. Place a pan of water in the bottom of the over.  The steam will help the bread get a thick crust.
  6. Bake at 425ºF for 20-25 minutes.  Cool on a wire rack.
  7. Serve as a single loaf.  Cut or tear the branches off as individual rolls.

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