Cornmeal Dinner Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g bread flour</li><li class="ingredients-single-item">100g fine yellow cornmeal</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">240ml warm milk (around 43°C)</li><li class="ingredients-single-item">2 large eggs (1 for dough, 1 for egg wash)</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">15ml honey</li><li class="ingredients-single-item">Extra cornmeal for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Baking tray or 23cm round cake pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Kitchen scale</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together 400g bread flour, 100g cornmeal, 7g instant yeast, 50g sugar, and 8g salt until well combined. The cornmeal adds a subtle texture and beautiful golden color to these rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Warm 240ml milk to about 43°C (110°F) – it should feel warm to the touch but not hot. Temperature is crucial here as too hot will kill the yeast, while too cool won't activate it properly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the dough hook, combine the warm milk with 1 beaten egg, 60g softened butter, and 15ml honey. Mix briefly to combine these wet ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet mixture while mixing on low speed. Once incorporated, increase to medium speed and knead for 5-7 minutes until the dough becomes smooth and elastic. The dough should pull away from the sides of the bowl but still feel slightly tacky – this indicates perfect hydration.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size. Look for the dough to be puffy and spring back slowly when gently poked with a finger.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once risen, gently punch down the dough to release air bubbles and transfer to a lightly floured surface. Divide the dough into 12 equal portions (weighing each piece ensures uniformity). To shape each roll, pull the edges toward the center and pinch to seal, then roll under your palm on the counter to create tension on the surface, forming a smooth ball.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange the shaped rolls in a greased baking tray or round cake pan, leaving some space between each for expansion. Cover loosely and let rise again for 30-45 minutes until puffy. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Beat the remaining egg with a splash of water to make an egg wash. Gently brush the tops of the rolls with this mixture, being careful not to deflate them. If desired, sprinkle with additional cornmeal for a rustic appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 18-20 minutes, until the tops are beautifully golden brown and the rolls sound hollow when tapped on the bottom. If they're browning too quickly, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from oven and brush the hot tops with a little melted butter for a soft, shiny finish (optional but recommended). Allow to cool in the pan for 5 minutes before transferring to a wire rack. These rolls are best served warm, but can be stored in an airtight container for up to 3 days or frozen for up to a month.</li></ol>