Best Anadama Rolls Recipes
ANADAMA ROLLS
Categories Bread Side Bake Thanksgiving Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18 rolls
Number Of Ingredients 10
Steps:
- Bring milk, 1 cup water and salt to boil in heavy large saucepan over medium heat. Slowly whisk in cornmeal. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Whisk in molasses and 2 tablespoons butter. Transfer mixture to large bowl. Cool until thermometer inserted into center of mixture registers 115°F, whisking often, about 15 minutes.
- Pour 1/2 cup warm water into small bowl; sprinkle yeast over. Let stand until yeast dissolves and top looks spongy, about 13 minutes. Stir yeast mixture into cornmeal mixture. Gradually mix in 4 3/4 cups flour, about 1 cup at a time, to form soft dough that pulls away from sides of bowl. Sprinkle 1/4 cup flour onto work surface. Turn dough out onto floured surface; knead until smooth and elastic, sprinkling with more flour by tablespoonfuls if needed, about 10 minutes (dough will remain slightly sticky). Form dough into ball. Coat large bowl with 1 tablespoon butter. Add dough to bowl and turn to coat dough with butter. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
- Punch down dough. Cover dough with plastic wrap; let stand 10 minutes. Coat each of two 9-inch-diameter cake pans with 1/2 tablespoon butter. Roll dough into 18-inch-long log. Cut into 18 equal pieces. Using floured hands, form each dough piece into ball. Place 9 dough balls in each pan, spacing apart. Cover each pan loosely with towel. Let rolls stand in warm draft-free area until almost doubled in volume, about 30 minutes. Position rack in center of oven and preheat to 400°F. Melt 2 tablespoons butter in small saucepan over medium heat. Brush top of rolls with melted butter, then sprinkle with sesame or poppy seeds. Place rolls in oven and immediately reduce temperature to 350°F. Bake rolls until golden brown, about 30 minutes. (Can be made 1 day ahead. Cool completely. Store airtight at room temperature. Wrap rolls in foil and rewarm in 350°F oven 10 minutes.) Serve warm.
ANADAMA ROLLS WITH MIXED SEEDS
Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception.
Yield Makes 16 rolls
Number Of Ingredients 12
Steps:
- Mix milk, molasses, butter and salt in small saucepan. bring to simmer. Pour milk mixture into bowl of heavy-duty mixer fitted with paddle attachment. Cool to 155°F, about 30 minutes.
- Meanwhile place 1/4 cup warm water in measuring cup. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves into milk mixture. Mix in 3/4 cup cornmeal. Mix in whole wheat flour. Mix in enough bread flour, 1/2 cup at a to form slightly sticky dough. Turn dough out onto floured surface. Knead until smooth and elastic, adding more bread flour if dough is too sticky, about 8 minutes. Form dough into ball.
- Butter large bowl. Place dough in bowl; turn to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm area until doubled, about 1 1/2 hours.
- Sprinkle 2 heavy large baking sheets generously with cornmeal. Punch down dough. Turn out onto floured surface and knead until smooth, about 3 minutes. Divide dough into 16 equal portions. Roll each portion between palms and work surface to 8-inch-long rope about 3/4 inch thick. Grasping 1 rope at both ends,tie into loose knot. Repeat with remaining ropes. Place on prepared baking sheets, spacing 2 inches apart. Cover with towels. Let rise in warm area until doubled, about 45 minutes.
- Position 1 rack in center and 1 rack in top third of oven and preheat to 375°F. Brush rolls with egg glaze. Sprinkle with seeds. Bake until rolls are golden and sound hollow when tapped, switching and rotating baking sheets halfway through baking, about 20 minutes. Transfer rolls to racks. (Can be made 2 weeks ahead. Cool. Wrap in foil; freeze. If desired, rewarm thawed wrapped rolls in 350°F oven 10 minutes.) Serve warm or at room temperature.
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Anadama Rolls Recipes: Understanding the Basics
Anadama rolls are a classic bread recipe that originated in New England, particularly in the state of Massachusetts. The recipe got its unique name from the fact that it consists of wheat flour, cornmeal, and molasses, which are the three main ingredients essential to make this bread. The traditional recipe calls for the bread dough to be shaped into rolls, which are then baked for about 25-30 minutes.The History of Anadama Rolls
The origins of anadama rolls can be traced back to the late 18th century when a fisherman from Rockport, Massachusetts, named Captain Peter Pierce, asked his wife, Anna, to prepare a simple meal while he was away. According to legend, Anna had only three ingredients in her kitchen – flour, cornmeal, and molasses – and used them to create a sweet and savory bread. The bread became so famous that sailors who visited Rockport asked for "Anna, damn her" rolls, giving the bread its unique name – anadama rolls. The rolls became increasingly popular in Massachusetts and nearby states and are now a staple in New England cuisine.Ingredients and Substitutions
Anadama rolls are made with a combination of wheat flour, cornmeal, and molasses. The wheat flour is what provides the bread's structure, while the cornmeal gives it a slightly gritty texture, and the molasses adds sweetness and color. The recipe typically calls for all-purpose flour or bread flour, but you can substitute with a gluten-free flour if you prefer. Similarly, if you don't have cornmeal, you can use polenta or ground oatmeal as a substitute. You can also adjust the amount of molasses based on your preference or use honey or maple syrup instead of molasses.Preparing the Dough
Preparing the dough for anadama rolls is relatively easy and straightforward. Start by combining the flour, cornmeal, yeast, and salt in a bowl. In another bowl, combine the molasses, water, and melted butter or oil. Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix everything with a spoon until it forms a sticky dough, then turn it out onto a floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. Once the dough is ready, form it into a ball and place it in a greased bowl to rise for about an hour.Shaping and Baking the Rolls
After the dough has risen, punch it down and divide it into equal portions. You can either form the portions into rolls or shape them into loaves, depending on your preference. Place the rolls or loaves onto a greased baking sheet, cover with a kitchen towel, and let them rise again for about 20-30 minutes. Preheat your oven to 375°F, brush the rolls with a beaten egg wash or melted butter, and sprinkle some cornmeal on the top. Bake for about 25-30 minutes or until the rolls turn golden brown and are fully cooked.Serving and Storing Anadama Rolls
Anadama rolls can be served warm or at room temperature and are perfect as a side to soups, stews, or roasted meats. The rolls also taste great with butter, jam, or honey. You can store the rolls in an airtight container or plastic bag for up to three days at room temperature or freeze them for up to a month. Reheat the rolls by wrapping them in foil and warming them in the oven for a few minutes.Conclusion
Anadama rolls are a delicious and unique bread recipe with a rich history and a distinctive flavor. The combination of wheat flour, cornmeal, and molasses gives the bread its signature texture and sweetness, making it a perfect addition to any meal. With a little bit of practice, you can master the art of making anadama rolls and maybe even create your own version of this classic recipe.
Anadama rolls are a type of bread that originates from New England, specifically Massachusetts. It is made with ingredients such as flour, cornmeal, and molasses, which gives it a unique taste and texture. While making anadama rolls may seem intimidating, it is actually quite simple with a few tips and tricks. In this article, we will discuss various tips to keep in mind while making anadama rolls to ensure that they turn out to be soft, fluffy, and perfect every time.