If you are in search of dinner rolls with a extra nutty taste, then here is Sourdough Cornmeal Dinner rolls. I love dinner rolls that are soft and a little nutty and goes well with a bowl of soup. If you have an active sourdough starter in hand, then go ahead and make this Sourdough cornmeal dinner rolls.
What is Cornmeal?
Cornmeal is a coarse flour ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, even though it is called fine, but it is not as fine as wheat flour. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize/ corn that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa flour and is used for making arepas, tamales and tortillas.
Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania. There are different kind of cornmeal based on the corn, Blue cornmeal is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. This cornmeal consists of dried corn kernels that have been ground into a fine or medium texture.
On the other hand, stone-ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable but will store longer if refrigerated. However, it too can have a shelf life of many months if kept in a reasonably cool place. White cornmeal (mielie-meal), made from white corn, is more common in parts of Africa. It is also popular in the Southern United States for making Cornbread
How I made Sourdough Cornmeal Dinner Rolls
I used fine cornmeal for this recipe, if you are using medium or coarse, you need to make them into porridge before adding it to the dough as they tend to absorb water.
To get extra moistness to the dough I used potato flour you can either use boiled and mashed potato or instant potato flakes without any flavoring. Potato Flour attracts and holds water, producing moist yeast bread with an excellent shelf life.
Addition of milk powder ensures a softer loaf (due to the milkfat acting as a tenderizer by interfering with gluten production). It also adds flavor to the dinner rolls and enhances browning of the crust due to the potential caramelization of the milk sugars. If you did not have milk powder in hand use whole milk instead of water in the recipe.
Points to remember while making Sourdough Cornmeal Dinner Rolls
Sourdough cornmeal dinner rolls takes about 12 hours of preparation and 45 minutes of baking. If you want to speed up the process you can add instant yeast, then the bread becomes hybrid. Or you can do the bulk fermentation first at room temperature and then refrigerate overnight and next day bring it to room temperature and bake.
Sourdough cornmeal dinner rolls taste great on the day of baking. If you want to keep longer freeze them and warm it again when you want to serve.
I made this dinner rolls as part of BreadBakers this month event.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
- Bacon Country Bread with Corn from Karen’s Kitchen Stories
- Corn Bread from Sneha’s Recipe
- Grits Sandwich Bread from Pastry Chef Online
- Honey Skillet Cornbread from Making Miracles
- Hot Water Cornbread from Palatable Pastime
- Iowa “Corn” Pancakes from A Messy Kitchen
- Polenta Rosemary Garlic Sourdough Bread from Spiceroots
- Polenta-Crusted, Kernel-Dotted Sourdough from Culinary Adventures with Camilla
- Sourdough Cornmeal Dinner Rolls from Zesty South Indian Kitchen
- Southwestern Chicken Skillet with Cornbread Topping from A Day in the Life on the Farm
- Studded Golden Cornbread from What Smells So Good?
- Sweet Peach Cornbread from Food Lust People Love
- Yeast Corn Breakfast Bread from Ambrosia
Sourdough Cornmeal Dinner RollsNutty Cornmeal adds a pleasant crunch and golden color to these rich, buttery sourdough bread. Great with stews, chili and or even as such with touch of butter.Servings: 5 servingsCalories: 446kcal
- ½ cup + 2 tablespoon 150g ripe (fed) sourdough starter
- 1 cup 227g lukewarm water
- 2 ⅔ cups 326g Unbleached all-purpose flour
- ⅓ cup 46g Cornmeal
- 1 ¼ teaspoons 2.5g salt
- 3 tablespoons 35g sugar
- 4 tablespoons 57g unsalted butter, at room temperature
- ¼ cup 35g Milk Powder
- 2 tablespoon 25g potato flour
- 1 large egg + 1 tablespoon water for egg wash
- In a kitchen aid bowl add all the ingredients expect butter and mix well until everything combined well. You can do that using hand or bread machine set on dough cycle too. Add extra water to make smooth dough.
- To this gradually incorporate butter and mix well.
- Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it is nearly doubled in bulk, for about 8 to 12 hours depending upon your kitchen temperature.
- After 12 hours *or when the dough is doubled in size make Transfer the dough to a lightly greased work surface, gently deflate it, and Divide the dough into 10 (86g) rolls.
- Cover and set aside for second rise for another 1-2 hours depending upon your kitchen temperature. After 2 hours it will be puffy not so doubled in volume glaze with egg wash and bake it in 350F (175C) for 30 to 35 minutes or until it become golden color.
- After baking if you want you can brush with melted butter, I didn’t do it.
NotesIf you are not planning to bake it on the same day you refrigerate after 12 hours of bulk fermentation and remove the dough next morning shape and bring to room temperature and bake at 350F . You can freeze the shaped dough for future use and bring to room temperature and bake it.
NutritionCalories: 446kcal | Carbohydrates: 73g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 611mg | Potassium: 191mg | Fiber: 3g | Sugar: 10g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 3mg
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.