CRUSTY CORNSTALK ROLLS
The technique for shaping this sculptural loaf is very simple, but the result is dramatic. Once baked, the bread resembles a towering cornstalk, and each roll, or "ear of corn," is torn off the stalk by guests. But it's not just the presentation that makes these rolls worth the effort-they've got the hearty exterior of a French baguette, plus a yeasty, slightly chewy interior.
Provided by Ruth Cousineau
Categories Bread Side Bake Thanksgiving Cornmeal Family Reunion Honey Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 dozen rolls
Number Of Ingredients 7
Steps:
- Stir together yeast, 1/4 cup 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, 1/2 cup 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 tablespoon cornmeal and put dough diagonally in center. 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 center "stalk"). Gently pull apart cuts to stretch dough, forming rolls that are separate (about 1 1/2 inches apart) but connected to center 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 425°F 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.
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MASTER AQEEL
a-m36@hotmail.comThese rolls are a bit too crumbly for my taste. I think I might try using a different type of flour next time.
Atik hashan
hatik40@hotmail.comThese rolls are so delicious! I love the cornmeal flavor.
Alex Cruz
cruz@yahoo.comI've tried many different cornstalk roll recipes, but this one is by far the best. The rolls are always so light and fluffy.
Divina Molina
molina-d@hotmail.comThe instructions in this recipe were very easy to follow. I'm a beginner baker and I was able to make these rolls without any problems.
Md Robiulawal
robiulawal-m@aol.comThese rolls are so versatile. I've used them for everything from sandwiches to sliders. They're always a hit!
Theresa Green
t_green4@hotmail.comI made these rolls for Thanksgiving dinner and they were a huge success. Everyone loved them!
Rohan98
rohan98@hotmail.frThese rolls were a bit too dense for my taste. I think I might try using a different type of flour next time.
Emaara Jayamanthri
jayamanthri-emaara@yahoo.comI love the crusty texture of these rolls. They're so addictive!
Emmanuel Asala
a-e@hotmail.comThese rolls are perfect for any occasion. I've made them for everything from potlucks to holiday dinners. They're always a hit!
Steve Thomason III
tsteve@gmail.comThese rolls were a little too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Usama Joyia
u-joyia22@gmail.comI've never made cornstalk rolls before, but this recipe made it so easy. The rolls were so fluffy and delicious. I will definitely be making them again!
Karen Contreras
contrerask94@gmail.comThese rolls are so easy to make and they always turn out great. I love that I can make them ahead of time and freeze them. Then, I just pop them in the oven when I'm ready to serve.
Thimesh Methmin
mthimesh32@gmail.comI followed the recipe exactly and my rolls turned out perfectly. They were so delicious and everyone loved them. I will definitely be making these again!
Amy Lorenzo
amy-l54@hotmail.frThese rolls were a bit dry for my taste. I think I might try adding some extra butter next time.
Julian Figueroa
f-j58@hotmail.comThese rolls are amazing! I made them for a potluck and they were gone in minutes. Everyone raved about how delicious they were.
Rani Khan60
rani77@yahoo.comI've tried many cornstalk roll recipes, but this one is definitely my favorite. The rolls are always so soft and fluffy, with a delicious crust. I love serving them with butter and honey.
Farida Amjad
a_farida34@gmail.comThese cornstalk rolls were a hit at my dinner party! They were so easy to make and turned out perfectly golden and crusty. Everyone loved them!