I’ve spoken many times before about my desire to produce perfect baked breads and rolls, and my all-to-frequent failures with yeast, kneading and patience. But my quest for easy, no fuss, no fail breads and dinner rolls is an on-going adventure. Sometimes I hit, sometimes I miss, but this recipe is definitely a hit. Instant yeast and the stand mixer make idiot proof rolls like these possible. Really, if I can produce soft, light and fluffy pillowy rolls like these, so can you.
The flavor combination here is inspired by the simplest of corn bread muffins I’ve made for years, a basic recipe jazzed up with a good dose of black pepper and a nice hint of honey. But these light and airy rolls take it to a whole new level. The cornmeal adds a little texture and depth, and the sweet hit of honey plays beautifully with the bite of black pepper. Don’t’ skimp on the pepper, it really elevates these rolls. Butter melting into these rolls is delicious, but a little honey butter could take these up a notch. An extra benefit of this recipe is that it makes a big batch of rolls, perfect for entertaining or big family suppers.
- 2 cups whole milk
- 2/3 cup yellow cornmeal, plus a little for sprinkling
- 1/3 cup honey
- ½ cup (1 stick) butter, at room temperature
- 1 ½ Tablespoons instant yeast
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 3 large eggs
- 5 – 6 cups all purpose flour
- Heat the milk in a saucepan over medium heat just until it is warm through and bubbles form around the edges. Stir in the cornmeal and cook, stirring constantly, until the mixture is thick and bubbling. Scrape the cornmeal mush into the bowl of a stand mixer fitted with the dough hook and leave to cool to lukewarm, about 10 minutes. Beat in the honey, butter and yeast until smooth, then add the salt, pepper and eggs and beat until well combined and smooth. Beat in the flour, a cup at a time, scraping down the sides of the bowl as needed. Pull the dough off the hook if needed to combine the flour and liquid. You are looking for a wet, shaggy dough, but it should cling together in a ball. You may not need all the flour. Beat the dough for 2 – 3 minutes on medium speed.
- Gather up all the dough into a ball and place it in a greased bowl. Cover with plastic wrap and leave in a warm place to rise until doubled in size, about an hour.
- Line a 12 by 17 inch rimmed baking sheet with parchment paper. Gently deflate the dough, then roll it into 24 equal balls, each about the size of a golf ball and place on the baking sheet close but not touching. Cover with a tea towel and leave to rise until doubled, about an hour. Sprinkle a little cornmeal evenly over the top of the rolls.
- Preheat the oven to 375.
- Bake the rolls until golden and baked through, about 15 minutes. Serve warm.