Crusty Cornstalk Rolls

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

Rispetta le linee guida editorialiEst. 2 min tempo di lettura

Scarica
Scarica
Il PDF dell'articolo è stato scaricato
Condividi
Condividi
Link dell'articolo copiato negli appunti
Language
Language
Discussione
Versione audio
Aggiungi alle fonti preferite su Google

These hand-shaped crusty cornstalk rolls offer a beautiful, rustic aesthetic that makes them a striking centrepiece for any dining table. Combining the earthy sweetness of stone-ground yellow cornmeal with a traditional yeast dough, these rolls feature a wonderfully crisp exterior and a light, chewy crumb. The unique 'stalk' design allows guests to tear off their own individual portions, making them as practical as they are visually appealing.

As a naturally vegan bread, this recipe is a versatile addition to your baking repertoire, pairing perfectly with hearty seasonal soups or plant-based stews. The addition of steam during the initial stages of baking ensures a professional, bakery-style finish. Whether you are hosting a festive dinner or looking for a comforting weekend project, these homemade rolls bring a touch of artisanal flair to your kitchen.

Ingredients for Crusty Cornstalk Rolls

1 1/2 teaspoons active dry yeast (from a 1/110g package)
300ml warm water (105-46°C), divided
1 teaspoon mild honey or sugar
600ml plain flour plus more for kneading and dusting
0
1 1/2 cucchiaini di sale
80g plus 2 tablespoons stone-ground yellow cornmeal, divided
Equipment: a spray bottle filled with water

How to make Crusty Cornstalk Rolls

Stir together yeast, 60ml warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Mix flour, salt, 120ml cornmeal, and remaining cup warm water into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms.

Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.

Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.

Punch down dough (do not knead) and fold into thirds like a letter (dough will be soft), then gently roll into a 12-inch-long log with lightly floured hands.

Sprinkle a large baking sheet evenly with remaining 2 tablespoons cornmeal and put dough diagonally in centre. Alternating sides, make 3-inch-long diagonal cuts, about 1 1/2 inches apart, into sides of log using kitchen shears (ends of cuts should not touch; maintain a centre "stalk"). Gently pull apart cuts to stretch dough, forming rolls that are separate (about 1 1/2 inches apart) but connected to centre stalk. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

Preriscalda il forno a 218°C con la griglia al centro.

Spray rolls with water, then bake, spraying into oven 3 times in first 5 minutes of baking (to help form a crust), until golden, about 20 minutes. Transfer rolls to a rack and cool at least 20 minutes.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.