Corn-Meal Ice-Box Rolls

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Servings: 1 Difficulty: Advanced
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Rustic, tangy cornmeal rolls with a golden crust and tender crumb, perfect for slow-fermented flavor.
Corn-Meal Ice-Box Rolls recipe image
Corn-Meal Ice-Box Rolls recipe image
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Corn-Meal Ice-Box Rolls

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 93.0

Description

These vintage-style ice-box rolls offer a delightful balance of savory cornmeal and soft dough, ideal for a hearty breakfast or sandwich base. The long, cold fermentation in the refrigerator develops a complex, slightly tangy flavor that warm-oven baking alone cannot achieve. The addition of potato water ensures the rolls remain moist and tender for days. The exterior boasts a beautiful golden hue and a subtle crunch, while the interior is pillowy and light. This recipe is a wonderful way to use up leftover potato water and is perfect for making ahead. Serve warm with butter or jam for a comforting treat.

Ingredients

Directions

  1. Dissolve the compressed yeast in 1/2 cup of lukewarm water and mix with 3 tablespoons of flour to create a sponge.
  2. Cover the sponge and let it stand in a warm place until it becomes light and frothy.
  3. While the sponge rises, slowly sift 1 cup of white corn-meal into 4 cups of boiling water.
  4. Add 1 tablespoon of salt to the cornmeal mixture and stir constantly until it thickens into a paste.
  5. Cook the cornmeal paste over hot water (double boiler method) for 30 minutes, stirring occasionally.
  6. Prepare potato water by boiling 1 cup of diced potatoes in 2 cups of water, then strain and keep the liquid.
  7. Stir 1/2 cup of sugar and 1 cup of melted shortening into the cooked cornmeal mixture.
  8. Add the reserved potato water to the mixture and stir until well blended.
  9. Allow the cornmeal mixture to cool to room temperature.
  10. Stir the risen yeast sponge into the cooled cornmeal mixture.
  11. Gradually add enough flour to make a dough that is stiff enough to knead but not dry.
  12. Turn the dough out onto a lightly floured board.
  13. Knead the dough until it is smooth and elastic, about 10 minutes.
  14. Cover the dough with a damp cloth and let it rise in a warm place until it doubles in bulk.
  15. Punch down the risen dough to release air bubbles.
  16. Cover the dough closely and place it in the refrigerator for at least 24 hours.
  17. Remove the portion of dough needed from the refrigerator at least 2 hours before baking.
  18. Let the dough warm to room temperature.
  19. Shape the dough into individual rolls.
  20. Place the rolls in well-oiled baking pans.
  21. Cover the pans and let the rolls rise until they are three times their original bulk.
  22. Bake in a hot oven at 450&# 194;°F (232ðC) for about 15 minutes, or until golden brown.
  23. Return any unused dough to the refrigerator, covered closely with waxed paper, for future use.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 93.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 20.2g7%
Dietary Fiber 0.4g2%
Sugars 0.0g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornmeal, icebox, rolls, bread, vintage, yeast, potato, fermented, baking, homemade, breakfast, rustic, dough, corn, classic
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