– 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
Cook time: 15 min
How long should you let the corn rolls rise? After shaping the corn rolls, you should let them rise for close to an hour.
Why is an overnight corn soaker used in this recipe? It is used because it helps to create a spongy texture for the corn rolls. What is the best way to store leftover corn rolls? To store leftover corn rolls, place them in an airtight container and keep them in the fridge for up to a week. reheat before serving.
RECIPE TIPS AND FAQ’S:
Turkey Pot Pie | Great for Leftover Turkey!
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