These vintage corn-meal ice-box rolls offer a delightful balance of tender crumb and rustic texture. The secret lies in the cooked corn-meal paste, which adds moisture and a subtle sweetness, while the potato water contributes to a soft, pillowy interior. The “ice-box” method allows the dough to ferment slowly in the refrigerator, developing deeper, more complex flavors than quick-rise breads. These rolls are incredibly versatile, serving as a hearty side for soups and stews or a vehicle for your favorite spreads. With a crust that shatters slightly upon biting and an interior that stays moist for days, they are a comforting staple that brings a touch of nostalgia to any dinner table. Ideal for meal prep, you can keep the dough chilled and bake fresh batches as needed.
Corn-Meal Ice-Box Rolls
Description
These vintage corn-meal ice-box rolls offer a delightful balance of tender crumb and rustic texture. The secret lies in the cooked corn-meal paste, which adds moisture and a subtle sweetness, while the potato water contributes to a soft, pillowy interior. The "ice-box" method allows the dough to ferment slowly in the refrigerator, developing deeper, more complex flavors than quick-rise breads. These rolls are incredibly versatile, serving as a hearty side for soups and stews or a vehicle for your favorite spreads. With a crust that shatters slightly upon biting and an interior that stays moist for days, they are a comforting staple that brings a touch of nostalgia to any dinner table. Ideal for meal prep, you can keep the dough chilled and bake fresh batches as needed.Ingredients
Directions
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Dissolve the compressed yeast in 1/2 cup lukewarm water with 3 tablespoons of flour to create a sponge.
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Cover the sponge and let it stand in a warm place until it becomes light and bubbly.
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Bring 4 cups of water to a boil, then slowly sift in 1 cup of white corn-meal while stirring constantly.
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Add 1 tablespoon of salt and continue stirring until the mixture thickens into a paste.
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Cook the corn-meal mixture over hot water or on very low heat for 30 minutes, stirring frequently to prevent sticking.
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Prepare potato water by boiling 1 cup of diced potatoes in 2 cups of water until soft, then strain to retain the liquid.
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Stir 1 cup of melted shortening and 1/2 cup of sugar into the cooled corn-meal paste.
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Add the potato water to the mixture and stir until well blended.
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Allow the mixture to cool to lukewarm temperature.
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Stir the yeast sponge into the cooled corn-meal mixture.
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Gradually add flour, mixing until a stiff dough forms that is easy to handle.
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Turn the dough out onto a lightly floured board.
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Knead the dough thoroughly until it is smooth, elastic, and no longer sticky.
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Cover the dough with a damp cloth and let it rise in a warm place until it doubles in bulk.
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Punch down the dough to release excess air.
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Cover the dough closely with waxed paper or plastic wrap and place it in the refrigerator.
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Remove the amount of dough needed for baking at least 2 hours before you plan to bake.
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Let the dough warm to room temperature in a draft-free spot.
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Shape the dough into individual rolls.
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Place the rolls in well-oiled baking pans.
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Cover the pans and let the rolls rise until they are triple in bulk.
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Bake in a preheated oven at 450&# 194;°F (232ðC) for approximately 15 minutes, or until golden brown.
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Return any unused dough to the refrigerator, covered closely, for future use.
Nutrition Facts
Servings 6
- 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.
