Crusty Cornstalk Rolls

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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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
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1 1/2 चम्मच नमक
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.

Preheat oven to 218°C with rack in middle.

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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.