Corn Flour Rolls
I baked these rolls using a recipe from a book published in 1918 and meant to help in the conservation of wheat flour. It has many interesting recipes using other grains such as corn, buckwheat, etc. and the recipes that I tried all turned out beautifully. These rolls contain a minimal amount of sugar and butter and taste great.I made them for bread baking day #12.
1/2 cup scalded milk
1 egg, well beaten
2 tbsp sugar
2 tbsp melted butter
1/4 tsp fine sea salt
zest of 1 (organic) lemon
1/2 cup (60 g) corn flour (I used Bob’s Red Mill brand)
1 tsp active dry yeast dissolved in 2 tbsp warm water
3/4 cup to 1-1/2 (105g to 210 g) cups bread flour (or as needed) (I used King Arthur bread flour)
Pour the scalded milk over the sugar and salt, mix well and set aside to cool. Once the milk mixture is lukewarm add 3/4 cup of bread flour and the dissolved yeast. Mix vigorously and let the sponge ferment,covered, until doubled.
When the sponge is light add the melted butter, egg, grated lemon rind and corn flour. Mix well at low speed then add just enough bread flour to make a dough that is very soft but well developed and just slightly tacky. Do not add too much flour or the rolls will turn out dry and heavy.
Lightly grease a bowl and place the dough to rise, covered, until doubled in bulk.
Preheat the oven to 375°F.
Gently transfer the risen dough onto a lightly greased surface and divide it in 12 equal pieces. Shape each into small round rolls (the dough is too soft to keep well any other shape more complex than rounds or ovals). Place each roll onto a rimless baking sheet and lightly brush with milk.
Let the rolls rise, covered, until doubled. Brush again with milk then with sharp kitchen scissors cut a decorative pattern on each roll.
Bake for about 20 minutes until nice and golden.
These rolls are great to eat either warm or cold. They can also be split and toasted to have with jam or marmalade, and can be frozen once cooled.