CornBread Rolls "panini di mais"
How to make CornBread Rolls Recipe "panini di mais" - Preparation time: 30 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes
10 Servings
Ingredients:
5 1/2 cups (700 g) soft wheat flour
2 1/2 cups (300 g) cornmeal
1/3 cups (550 ml) lukewarm water
1/3 stick (40 g) butter, softened
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
1 tbsp. plus 1 tsp. (25 g) salt
1 3/4 oz. (50 g) regular whole kernel corn, drained
Method:
Combine the flour and the cornmeal and make a well in the center of the mixture on a clean work surface. Dissolve the yeast into the water and pour the yeast mixture into the well.
Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the butter and the corn. If the dough is too soft because of the corn, add a couple of tablespoons of flour to make it firmer. Lastly, add the salt and continue to knead until the dough is soft, smooth, and elastic.
Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes, then form small rolls, each weighing about 1 3/4 ounces (50 g). Sprinkle them with cornmeal.
Arrange the rolls, well-spaced, on a baking pan lined with parchment paper. Cover them with plastic wrap and let them rise for about an hour until they have doubled in size. Bake in the oven at 350°F (180°C) for about 12 minutes.
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| CornBread Rolls "panini di mais" |
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