Combine cornmeal, water and milk in a small saucepan. Cook over medium heat, whisking constantly until thick and smooth. Pour into mixing bowl of a stand mixer. Add honey, salt, butter and rosemary and stir with the dough hook until the butter is incorporated and the mixture is 80°F or less.
Add egg, flour and yeast and mix on low for 7-10 minutes, until the dough is smooth and no longer sticking to the sides of the bowl.
Prove the dough for 1 1/2 hours, or until doubled in size, in a greased bowl covered with plastic wrap.
Turn the dough out onto a work surface. Line a baking sheet with parchment.
Shape the rolls into equal-size balls (12 for hamburger buns or 18 for dinner rolls), flatten well, and place on the prepared cookie sheet.
Cover with greased plastic wrap and let rise until doubled, about an hour. Preheat oven to 375°F.
Beat egg for egg wash – add 1 teaspoon water to thin slightly. Brush rolls with egg wash.
This time of year I usually blindly pick a zucchini bread recipe to make from an online source or a cookbook so I can scratch the itch. I make it once, decide it’s not my favorite, and wait until next year to try again. This time I tested a few, tweaked the one I liked, and finally settled on this recipe. Moist, simple, not ridiculously sweet, with plenty of zucchini (in this case, the yellow variety).
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 TBSP cinnamon
1/2 tsp nutmeg
3/4 cup brown sugar
1/2 cup white sugar
3/4 cup coconut oil, melted
1 TBSP vanilla
2 cups (250g) shredded zucchini
Preheat oven to 350 degrees. Grease one 8.5×4.5″ loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium bowl, whisk together sugars, eggs, coconut oil and vanilla. Pour over flour mixture and fold with a rubber spatula until just moistened.
Fold in shredded zucchini until uniform and all the flour has been incorporated. The batter will be stiff.
Scrape into prepared pan – it should fill the loaf pan 3/4 of the way up.
Bake at 350 for 45 minutes. Tent loosely with foil and continue baking for an additional 30 minutes, until no longer doughy in the middle.
Let cool 10 minutes in the pan before turning out.
For this month’s flatbread challenge I decided to go with an oldie but a goodie. These popped up often on our dining table when I was a kiddo. They are a breeze to throw together, and usually disappear as quickly as they come off the griddle.
2 cups all-purpose flour
3/4 cup boiling water
1 tsp Kosher salt
3 TBSP chopped scallions
2 TBSP chopped cilantro
1 TBSP sesame oil
vegetable oil for frying
Combine flour, water and salt and mix until dough holds together (I like to do this in the food processor). Wrap in plastic wrap and let rest for 20 minutes
Stir together scallions, cilantro and sesame oil.
Divide dough into 2 pieces. Roll each into an 8-inch circle. Spread each circle with half of the scallion mixture. One at a time, roll up the circle into a cylinder, hold the two ends and twist, then wind the cylinder into a coil. Flatten and roll out again into 1/4-inch thick round.
Heat a griddle that will fit the cake to medium. Pour a little vegetable oil on the griddle to coat, then fry the scallion cake until browned. Flip and fry the other side. Add more vegetable oil to the griddle and fry the second scallion cake.
Cut into wedges and serve with soy sauce, chili crisp, or hoisin.
Makes 2 cakes (you should probably double this recipe – I always do).