Crusty Cornstalk Rolls

Ingredients for Crusty Cornstalk Rolls

• 1 1/2 teaspoons active dry yeast (from a 1/110g package)

• 300ml warm water (105-46°C), divided

• 1 teaspoon mild honey or sugar

• 600ml plain flour plus more for kneading and dusting

• 0

• 1 1/2 teaspoons salt

• 120ml plus 2 tablespoons stone-ground yellow cornmeal, divided

• Equipment: a spray bottle filled with water

How to make Crusty Cornstalk Rolls

Stir together yeast, 60ml warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Mix flour, salt, 120ml cornmeal, and remaining cup warm water into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms.

Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.

Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.

Punch down dough (do not knead) and fold into thirds like a letter (dough will be soft), then gently roll into a 12-inch-long log with lightly floured hands.

Sprinkle a large baking sheet evenly with remaining 2 tablespoons cornmeal and put dough diagonally in centre. Alternating sides, make 3-inch-long diagonal cuts, about 1 1/2 inches apart, into sides of log using kitchen shears (ends of cuts should not touch; maintain a centre "stalk"). Gently pull apart cuts to stretch dough, forming rolls that are separate (about 1 1/2 inches apart) but connected to centre stalk. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

Preheat oven to 218°C with rack in middle.

Spray rolls with water, then bake, spraying into oven 3 times in first 5 minutes of baking (to help form a crust), until golden, about 20 minutes. Transfer rolls to a rack and cool at least 20 minutes.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.