Tonight's dinner is about comfort and belly warming. I'm making roast chicken and potatoes, sauteed veggies and Cornbread Yeast Rolls that I read about in this month's Southern Home Living. Yes, I read it. Yes, I live in Oregon. Yes, I still giggle when I read "y'all" in print.
Here's the first rising. Can't you smell the lovely yeastiness?
Here's the finished product in all its glory! You can see that I already did a QC test- very important before serving. I love these rolls!
Cornbread Yeast Rolls- recipe from Southern Home Living November 2009
Makes 16- 18 rolls depending how small you like them
1 (1/4 oz.) envelope active dry yeast
1 c. warm water (105 degrees- 115 degrees)
1 T. sugar
4 c. bread flower, divided
1/4 c. honey
4 T. butter, melted and cooled
2 large eggs
1 1/4 t. salt
1/4 c. plain yellow cornmeal
2 T. plain yellow cornmeal
1 large egg, beaten
1 T. sesame seeds
1/2 t. freshly ground pepper
1 Stir together yeast, 1 c. warm water and sugar in a 2 c. glass measuring cup. Let stand 5 minutes.
2. Beat yeast mixture and 2 c. flour at low speed with a heavy-duty electric stand mixer, using dough hook attachment, until combined. Add honey, butter, 2 eggs, salt and 1/4 c. cornmeal. Beat at medium-low speed until well blended, scraping bowl as necessary. Gradually beat in remaining 2 c. flour. Continue beating until a dough forms and begins to pull away from sides of bowl. Dough will be sticky. Beat dough 1 minute.
3. Coat a large bowl with oil, place dough in bowl, turning to grease top. Cover with plastic wrap and let rise in warm place (85 degrees), free from drafts, 2 hours or until doubled in bulk.
4. Line 2 baking sheets with parchment or silpat. Dust each lined pan with 1 T. cornmeal.
5. Punch dough down, turn out onto a lightly floured surface. Knead 1 minute. Shape dough into 16- 18 balls and place on prepared baking sheets. Cover with clean kitchen towels and let rise 1- 1 1/2 hours until doubled in bulk.
6. Preheat oven to 375 degrees. Gently brush rolls with beaten egg. Sprinkle with sesame seeds and ground pepper. Bake 18-22 minutes or until golden on top and when bottom is tapped they sound hollow. Let cool on baking sheet. Serve immediately.
To make ahead, prepare recipe as directed through Step 5. Cover loosely with plastic wrap or aluminum foil. Chill 24 hours. Uncover and bake as directed.