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Savory Corn Rolls

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.
Prep Time1 d
Cook Time15 mins
Course: Bread
Cuisine: American
Keyword: corn, rolls
Servings: 25 rolls
Author: Lora

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.