These Savory Corn Rolls are spongy and just a little sweet from molasses. They are the perfect rolls to enjoy any time of the year! The overnight corn soaker is the secret to this incredible bread recipe.
You may think that I have the biggest sweet tooth on the planet. You stumble upon my blog and come across recipe after recipe of sweets. It may be difficult to imagine that I really am more of a savory food lover. This Savory Corn Rolls recipe is a favorite bread recipe!
Savory Corn Rolls
You may think that I have the biggest sweet tooth on the planet. You stumble upon my blog and come across recipe after recipe of sweets. It may be difficult to imagine that I really am more of a savory food lover.
It’s true. I really am. I love a bite of a dessert; a few bites at the most. But give me something savory and I have a little less control. Like this month’s recipe for Breaking Bread Society: Savory Corn Rolls. These little rolls are fabulous! Looking for a no-knead idea? Try these incredible no-knead dinner rolls!
Breaking Bread Society was launched last month by myself, Nelly and Shulie. Our inaugural post was focaccia! We had an overwhelming response with more than 30 bakers breaking bread with us in May.
Savory Corn Rolls baking notes
The recipe calls for corn kernels in the dough. I decided to leave out the corn kernels from the rolls. I love corn on the cub, but not too much baked in recipes. If you’d like to make yours with corn kernels, you can check back to Nelly’s recipe and see the amount needed. The next time I make these delightful rolls I will be adding some cheese!;) They were moist and wonderful. The molasses gave them a sweet and rich dimension. Everyone loved the rolls and we ended up eating them warm out of the oven as they were for a snack.
Nelly’s Notes: These are the perfect rolls to showcase fresh summer corn or sweet frozen if fresh isn’t available. A classic recipe that can be served at barbeques and picnics as rolls, or used as vessels for sliders! Make them your own by adding cheeses, herbs, different salts or oils, as well as topping with seeds or more herbs. Make them larger to fit your burgers or make sandwiches. Amazon Link to Book.
Step by step directions to make Savory Corn Rolls
Savory Corn Rolls
slightly adapted recipe reprinted with permission of The Culinary Institute of America’s “Artisan Breads” by Chef Eric Kastel (See Nelly’s blog for the original recipe which includes the corn kernels)
Corn soaker:
417 g (1 3/4 cup) milk (amount of milk to add when first mixing)
150 g (1 cup) cornmeal
227 g (1 cup) milk
total milk in ounces: 22.7 ounces
total milk in grams: 644 grams
total milk in cups: 2 3/4 cups
Final dough:
794 g corn soaker
35 g (4 tablespoons) vegetable oil
62 g (1/4 cup) molasses
500 g (3 3/4 cups) all-purpose flour
1/4 ounce (7 g) 1 packet instant dry yeast
20 g (1 tablespoon) salt
Egg wash (1 egg + pinch of salt, beaten)
Salt, for garnish
Cornmeal, for garnish
after mixing it:
Here’s corn soaker the next day:
Proof the dough until nearly doubled in a warm place for 45-60 minutes.
Punch down dough and remove from bowl onto a lightly floured counter. Press out the dough and cut it into 25 pieces.
Shape the dough into 25 small rounds and place on parchment-lined baking sheets.
Brush with egg wash and let the buns proof again until nearly doubled, about 30-45 minutes.
Preheat your oven to 375 F. Brush the buns with egg wash a second time and sprinkle with a little salt and cornmeal.
Bake until golden brown and shiny, about 15 minutes.
slightly updated from June 2012
Savory Corn Rolls
Ingredients
- CORN SOAKER
- 417 g 1 3/4 cup milk (amount of milk to add when first mixing)
- 150 g 1 cup cornmeal
- 227 g 1 cup milk
- total milk in ounces: 22.7 ounces
- total milk in grams: 644 grams
- total milk in cups: 2 3/4 cups
- FINAL DOUGH
- 794 g corn soaker
- 35 g 4 tablespoons vegetable oil
- 62 g 1/4 cup molasses
- 500 g 3 3/4 cups all-purpose flour
- 1/4 ounce 7 g 1 packet instant dry yeast
- 20 g 1 tablespoon salt
- Egg wash 1 egg + pinch of salt, beaten
- Salt for garnish
- Cornmeal for garnish
Instructions
- CORN SOAKER
- Put cornmeal in bowl of mixer. Bring the first part of the milk to a rolling boil and add to cornmeal. Let sit in mixture for two minutes, and with a paddle, mix for 3 minutes on high speed. Lower speed and add the rest of the milk a little at a time, making sure to scrape down the sides of bowl with a spatula. Cover soaker and refrigerate overnight or for a minimum of 8 hours.
- FINAL DOUGH
- Place corn soaker in warm water bath to bring to around 85F. In a mixer bowl, add the corn soaker, oil, and molasses. Mix on medium speed for 1 minute. With the mixer off, add the flour, yeast, and salt. Mix on medium speed for 6 minutes with the dough hook attachment. Mix on high speed for 4 minutes. The dough will have good gluten development but will be tacky. Scrape the dough out of the bowl onto a lightly floured counter. Form the dough into a ball. Place in a lightly oiled bowl and cover with plastic wrap.
- Proof the dough until nearly doubled in a warm place for 45-60 minutes.
- Punch down dough and remove from bowl onto a lightly floured counter. Press out the dough and cut it into 25 pieces.
- Brush with egg wash and let the buns proof again until nearly doubled, about 30-45 minutes.
- Preheat your oven to 375 F. Brush the buns with egg wash a second time and sprinkle with a little salt and cornmeal.
- Bake until golden brown and shiny, about 15 minutes.
Those are some beautiful rolls you've made! Thanks for sharing, and congrats on the top 9!
Thank you, Morgan:)
i have yet to try making corn bread with yeast! mine is always in the quick bread form! these look perfect, lora!
Hi, Your rolls looks lovely! I would love to try out these rolls. Is the recipe you gave is the original? I noticed the one from Marnely's blog is a little different. Would be great if I know which is the original version. Thanks!
Thank you:) Marnely's is the original. I changed it slightly:)
What beautiful rolls! The step by step photos where a great help to me. I am looking forward to continue baking along with you all.
Hi, I have been following your BBS every month and I have baked every month!!, but never had time to post it I even made savoury corn rolls!!, with my little twist every month and I have enjoyed it.., as I love baking breads.., wish I could post it on time!!, your savoury corn rolls look delicious..
[…] A little info on the word mais: both mais and granturco mean corn in Italian. This isn’t a typical cornbread you will find in Italy, but it is one that I have impressed my Italian family with! My mother-in-law loves the texture and how how easy it is to whip up! She would most likely make something yeasted like this cornmeal bread. […]
[…] no-fuss! We love no-knead breads like this no-knead olive bread! Another fabulous roll idea is this savory corn roll recipe…so […]