Corn Rolls

A new level of classiness: smooshing four pictures together...INTO ONE PICTURE!!

Another slam-dunk from King Arthur. Goddamn, I love stomping around with my filthy, filthy feet on the shoulders of giants!

Corn Rolls
From King Arthur's Whole Grain Baking.

Ingredients:
½ cup lukewarm water
½ tsp white sugar
2 ¼ tsp active dry yeast

1 cup frozen corn kernels

½ cup whole yellow cornmeal
¼ cup wheat bran or germ
½ cup whole wheat flour
2 cups bread flour
1 ¼ tsp salt
3 Tbs potato starch flour OR potato flour OR ½ cup potato flakes

¼ cup nonfat dry milk
¼ cup orange juice
1 tsp vanilla extract
3 Tbs light corn syrup
3 Tbs honey
6 Tbs unsalted butter

Vegetable shortening

Directions:
1. To proof the yeast: dissolve the sugar in the lukewarm water, and sprinkle the yeast on top. Let it rest for 10 minutes.

2. Thaw the corn kernels in the microwave, and then puree in a blender. Let cool while the yeast is proofing.

3. Combine the dry ingredients in a deep bowl, and once the yeast is done proofing, combine all of the wet ingredients (except for the shortening), pureed corn, and yeast. Knead for 3-4 minutes or until a slack, medium-soft dough is formed.

4. Cover the top of the bowl with plastic wrap and let the dough rise for 1 ½ hours at ~70°F.

5. Lightly grease a 9x13” pan, your hands, and a sharp knife with the shortening.

6. Gently deflate the dough and cut it with the greased knife into 16 equal pieces. Carefully shape them into rolls by pulling the dough smoothly into a small knot on the bottom of the roll. Place in the greased pan, evenly spaced and not touching.

7. Cover the rolls and pan with the plastic wrap and let them rise at 70°F for another hour.

8. Preheat the oven to 350°F.

9. Bake the rolls for 25-27 minutes, or until golden-brown on the top.

10. Remove the rolls and let them cool for 5 minutes before trying to cut into them.