|
| |
| 1/2 cup yellow cornmeal, plus more for sprinkling |
| 1 package active dry yeast |
| 1/4 cup warm water (100° to 110°) |
| 2 tablespoons dark-brown sugar |
| 3 large eggs, lightly beaten |
| 3 1/2 to 4 1/2 cups all-purpose flour, plus more for dusting |
| Olive oil, for bowl and plastic wrap |
| 1. Place milk and salt in a large saucepan over medium heat, and bring to a simmer. Gradually |
| whisk in cornmeal. Cook the mixture, stirring, until cornmeal is thickened, about 2 minutes. |
| Remove from heat, and set aside to cool. |
| 2. In the detached bowl of an electric mixer, whisk together yeast, water, and brown sugar. Set |
| aside until mixture is foamy, about 10 minutes. |
| 3. Attach bowl to mixer fitted with the dough-hook attachment. With the mixer on low speed, add |
| cooled cornmeal mixture and 2 beaten eggs. Slowly add enough flour to form a soft dough. Knead |
| on medium-low speed until dough springs back when pressed with a finger, about 5 minutes. |
| Brush a large mixing bowl with olive oil. Place dough in bowl; cover bowl with oiled plastic wrap. |
| Set aside until doubled in size, about 3 hours. |
| 4. Sprinkle two 13-by-18-inch baking sheets with cornmeal. Turn dough out onto a floured work |
| surface. Divide dough into 3-ounce portions. Roll each portion of dough into a ball. Place balls of |
| dough 1 1/2 inches apart on prepared baking sheets. Cover with oiled plastic wrap. Set aside to |
| rise until dough does not spring back when pressed with a finger, about 30 minutes. |
| 5. Heat oven to 375°. Brush the top of each roll with the remaining beaten egg and sprinkle with |
| cornmeal. Using a sharp knife, cut two parallel slits in the top of each roll. Bake rolls until they are |
| golden, about 20 minutes. Transfer to a wire rack to cool for at least 5 minutes before serving. |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated