Glazed Maple Cornmeal Buttermilk Rolls
Source of Recipe
Closely adapted from The Cornbread Gospels by Crescent Dragonwagon
Recipe Introduction
These are very tasty and different from the normal dinner roll. The glaze is what takes them over the top! I cut the recipe in half and made the dough in my bread machine. See notes.
List of Ingredients
2 cups buttermilk
1/2 cup pure maple syrup
2 t salt
1/4 cup unsalted butter -- (1/2 stick)
1 1/3 cups stoneground cornmeal (I used a fine
grind--let it soak longer if using coarse)
4 T rolled oats -- (4 to 5)
1 t maple extract -- optional (make sure
it is NOT artificial)
1 egg
2 egg yolks
2 T active dry yeast (or 2 packages)
1/2 cup lukewarm water (no warmer than 120 F)
1 t sugar
2 1/2 cups unbleached all purpose flour -- (2 1/2 to 3)
2 1/2 cups whole wheat flour (I used white whole wheat flour) -- (2 1/2 to 3)
cooking spray (oil)
*Sweet-Salty Glaze (see recipe below)Recipe
Place in a large bowl the maple syrup, salt, butter, cornmeal and 2 tablespoons of the oats. Heat the buttermilk up in a pot on the stove to a boil--it will separate which is fine. Pour it over the maple syrup/cornmeal mix. Mix gently to cover everything with buttermilk and then let it sit for 10-20 minutes, depending on coarseness of cornmeal. When it is lukewarm to room temperate to the touch (insert your finger into the bowl), add the eggs and maple extract and mix to combine.
In the meantime, mix the yeast, sugar and lukewarm water. Set aside to let the yeast proof. When it is bubbling, add it to the cornmeal mixture, along with 1 cup each of the AP and whole wheat flours. Beat vigorously for 2 minutes. Then add the flours, alternating between the 2, 1/2-cup at a time, until the dough pulls away from the sides of the bowl (after you have added about 4 cups total).
Dump the dough onto a clean, floured surface. Knead, adding flour as needed, until the dough is smooth and elastic, 5-6 minutes. The dough will be quite tender. Spray a deep bowl with oil and add the dough. Cover with plastic wrap and a towel and place in a warm spot to let the dough rise until doubles, approximately 1 hour.
While the dough is rising, prepare the pans: 2 12-inch rounds pans, 3 9-inch round pans or 3 12-cup muffin tins. Whichever you choose--or you can do butterhorns, for example, on cookie sheets--spray the pans with oil. Clean your work surface and lightly spray it with oil. When the dough is risen, shape the rolls as desired (if you use the round pans, make 1 1/2-inch diameter balls, which I was very haphazard about) and place them into or on the prepared pans. Cover again with plastic and a towel (use only a damp towel if you use the cookie sheets to prevent sticking) and let rise until almost doubles, about 45 minutes.
30 minutes into the rise, preheat the oven to 375 F. At this point, prepare the glaze.
When the rolls have risen, place them in the oven and bake for 15 minutes. Then remove the pans, brush the glaze onto the rolls, sprinkle with the remaining oats and return them o the oven. Bake for another 6-9minutes, until the tops are shiny and browned. Serve warm.
*Sweet-Salty Glaze
3 T butter (no subs)
1 1/4 t salt
2 T light brown sugar
2 T pure maple syrup
1 egg
Bring the first 4 ingredients to a boil in a small saucepan on the stove. Stir to dissolve the salt and sugar. Remove from the heat and let cool to lukewarm (you don't want to cook the egg!). Whisk in the egg. Brush it onto the rolls as called for above.
NOTES : Thanksgiving 2009: I made a 1/2 batch and made the dough in my bread machine. I did the whole "soak the cornmeal" thing first and then added it to the bread machine pan with the water and everything else (I didn't proof the yeast). I also added a Tbs. vital wheat gluten just for the heck of it. I didn't add the maple extract because mine was artificial. And I used sea salt in the glaze but only used 1/2 tsp. for the half batch. The texture and flavor were great. I just wish I didn't have a cold so I could have tasted everything better. Everyone really seemed to like them though.
http://thespicedlife.blogspot.com/2009/11/maple-buttermilk-cornmeal-rolls.html
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