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5 from 11 votes

Sourdough Cornmeal Dinner Rolls

Nutty 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.
Prep Time10 mins
Cook Time35 mins
13 hrs
Total Time13 hrs 45 mins
Course: Main Course
Cuisine: American
Keyword: #dinnerrolls, #sourdoughbread
Servings: 5 servings
Calories: 446kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 1/2 cup + 2 tablespoon 150g ripe (fed) sourdough starter
  • 1 cup 227g lukewarm water
  • 2 2/3 cups 326g Unbleached all-purpose flour
  • 1/3 cup 46g Cornmeal
  • 1 1/4 teaspoons 2.5g salt
  • 3 tablespoons 35g sugar
  • 4 tablespoons 57g unsalted butter, at room temperature
  • 1/4 cup 35g Milk Powder
  • 2 tbsp 25g potato flour
  • 1 large egg + 1 tbsp water for egg wash

Instructions

  • 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.

Video

Notes

If 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.

Nutrition

Calories: 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
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