October 4, 2011 - 5:05am
Spelt and Cornmeal Rolls
Great little rolls, with a tight but moist crumb, another keeper of a recipe from Dan Lepard - I include a photo here and a link to my blog, where you'll find the recipe site, it's at The Guardian.
http://bewitchingkitchen.com/2011/10/03/spelt-and-cornmeal-rolls/
very easy recipe.... great for beginners, kids, yeast-phobics.... or anyone who loves a rustic type of bread
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Thanks for pointing this one out! Your rolls look tasty!
The recipe is perfect for two trays into my little oven! The field corn is still standing and we munched on some of the last sweetcorn for the season last night. (got 2 ears left) I am truly tempted to add a little to the recipe. What do you think? If I wring out the ears, like for creamed corn, I might get some added starch water too! Sounds like I'm baking fritters! Lol! :)
Mini
Vienna ? wow ! We lived in Bad Nauheim and I remember the adjacent farms in Schwalheim would grow corn as pig feed and I never saw a ripe ear.
You go girl ! :)
Anna
I'd say go for it!
but let us know what happens, I bet the rolls will be amazing....
Buns are rising at this very moment!
I capped the kernels on an ear of sweet corn and (taking pictures) then cut the kernels half way through finally scraping down the ear, dipping it underwater and wringing it out over a bowl. I decided to cook the tablespoon of starch water with the 160g cut & scraped corn for 2 min (covered) at 750 watts in the microwave oven. Then I blended it cold into the cooling corn mass and water. I discovered I had no instant yeast in the house (Now why doesn't that surprise me?) so had to make a quick shopping trip.
The dough worked up well but is very sticky. Not suppose to play with it a lot... 10 sec knead? I thought I read 10 min and after the first minute gave up... too sticky. Discovered I might have over-kneaded it (although it was hard to do more than fold it) and went back to cutting up chickens.
Big pot of chicken soup today for the head cold group and those of us who can't read instructions. It can only get better. :)
Update: Oh Boy! These are great! Ate one hot with butter and kept dipping in the roasted chicken drippings. Perfect hardy roll for a damp chilly day! I let em rise a little bit more than I thought was "half" risen but they still turned out well. Pull apart nicely and can go savory or sweet. I can just as easily imagine blue berries on them. Yes, yes, pictures coming up.... I would serve them hot. ...just did. :)
Here's how I cut the corn and how they came out!
The left over rolls have cooled down, they are firm and heavy yet moist. Must cut with a knife, no pulling apart when cold. One roll is a lot for me. With corn included, I would make 12 smaller rolls as the crust is the best part!
Awesome! Indeed, one roll with the corn in the crumb might even be too much for me!
Good to know it worked with your modification, I wish Dan would see this thread ;-)