Savory Corn Rolls Full

These spongy Savory Corn Rolls have a slight molasses sweetness to them

Step by step directions to make Savory Corn Rolls – Savory Corn Rolls 1. Chef Eric Kastel's "Artisan Breads" from The Culinary Institute of America has been partially modified and reproduced with permission

Ingredients to make Savory Corn Rolls

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

Directions: – Corn soaker: cornmeal in mixing bowl. – Add cornmeal to the initial boiling milk. – After two minutes, mix on high speed for three minutes with a paddle. – Slowly add the remaining milk, scraping the basin with a spatula. – Refrigerate soaker overnight

Make the final dough – Corn soaker in a warm water bath to 85F. – Add corn soaker, oil, and molasses to a mixer. – Add corn soaker, oil, and mola – sses to a mixer. 1 minute medium speed mixing. – Add flour, yeast, and salt without the mixer. – Dough hook for 6 minutes on medium speed. – 4 minutes of high-speed mixing

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