Rustic Salt Rising Bread Rolls
Experience the rich heritage of salt rising bread with these beautifully baked rolls. Their unique fermentation method creates a soft interior and a crispy crust, perfect for dinner gatherings or as hearty sandwich buns. Elevate your meals with these artisan-style rolls that bring a distinct flavor profile to any table.
ingredients
- 2 cups whole milk, warmed to 110°F
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 2 tablespoons active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons butter, melted, for brushing
steps
- 1.
In a mixing bowl, combine warm milk, sugar, and salt; stir until dissolved.
- 2.
Add cornmeal and mix well, then let sit for about 30 minutes to allow the mixture to thicken.
- 3.
In a separate bowl, dissolve the yeast in 1/4 cup warm water and let activate for 5 minutes.
- 4.
Stir the yeast mixture into the cornmeal, followed by 1/2 cup of flour and the baking soda; mix until smooth.
- 5.
Gradually add the remaining flour until a soft dough forms.
- 6.
Knead the dough on a floured surface for about 8-10 minutes, until elastic and smooth.
- 7.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours or until doubled in size.
- 8.
Preheat the oven to 375°F.
- 9.
Punch down the dough and divide it into 12 equal pieces, shaping each into a roll.
- 10.
Place rolls on a greased baking sheet, cover, and let rise for another 30-45 minutes.
- 11.
Brush the tops with melted butter before baking for a golden crust.
- 12.
Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.
- 13.
Let cool slightly before serving, enjoying their warm, crusty exterior and soft interior.
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