CORNMEAL POLENTA ROLLS
Steps:
- Add cornmeal, sugar and salt to a medium sauce pan. Stir in milk. Cook and stir mixture until it comes to a boil. Reduce heat and cook and stir for 2 minutes. Remove from heat and add butter. Stir until melted. Pour mixture onto a sheet pan and refrigerate for one hour. When cold, transfer to the bowl of a stand mixer. Dissolve yeast in lukewarm water. Add to conrmeal mixture, along with eggs. Add flour to bowl and using dough hook, mix at medium speed for 10 minutes. Shape dough into ball. Place in a lightly greased bowl, turning once to grease surface and cover. Let rise in a warm place until almost doubled in size. Punch down dough, pour onto lightly floured surface and divided into 24 equal pieces. Shape into rolls and place on parchment-lined sheet pan, 2 inches apart. Slit top of each roll and spray with water. Cover loosely with plastic wrap and let proof until doubled. Preheat over to 375 degrees. Make an egg wash and brush tops of rolls. Bake 16 to 22 minutes until golden brown. Mist oven when you put them in (or pour water into your rocks!).
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