Cornmeal Rolls

Bread
These are mandatory at our Thanksgiving table – and even more crucial the next day when they make a stellar turkey sandwich.

  • 1 cup yellow cornmeal
  • 1 cup water
  • 3/4 cup milk
  • 1/4 cup honey
  • 2 tsp. salt
  • 1/2 cup unsalted butter, cut into tablespoons
  • 2 TBSP fresh rosemary, chopped (optional)
  • 1 TBSP yeast
  • 1 egg
  • 4 cups flour
  • 1 additional egg for egg wash

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.

Bake for 15-20 minutes until golden brown.