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1
Preheat the fryer.
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2
Combine the yeast, sugar, and 2 Tbsp.
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3
of the oil in the bowl of an electric mixer fitted with a dough hook.
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4
Add in the water.
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5
With the mixer on low speed, beat the mix for about 4 min to dissolve the yeast.
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6
If the yeast mix doesn't begin to foam after a few min, it means it's not active and will have to be replaced.
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7
In a separate large mixing bowl, combine the flour, 1/2 c. plus 2 Tbsp.
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8
of the cornmeal, and the salt.
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9
Add in this to the yeast mix.
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10
Mix on low speed till it lightly comes together, then increase the speed to medium and beat till the mix pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook.
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11
Remove the dough from the bowl.
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12
Coat the dough with the remaining tsp.
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13
vegetable oil.
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14
Return the dough to the bowl and turn it to oil all sides.
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15
Cover the bowl with plastic wrap, set in a hot, draft-free place, and let rise till doubled in size, about 2 hrs.
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16
Meanwhile, brown the sausage in a skillet over medium heat.
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17
Remove from the heat and drain on a paper-lined plate.
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18
Set aside and cold to room temperature.
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19
Remove the dough from the bowl and turn it onto a lightly floured surface.
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20
Using your hands, gently roll and form it into a narrow loaf about 24 inches long.
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21
Cut the dough into 18 equal pcs, (each about 2 1/2 ounces).
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22
With the palm of your hand, roll the portions on a lightly floured surface to create small round rolls.
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23
Line a baking sheet with parchment paper and sprinkle it with the remaining 2 Tbsp.
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24
cornmeal.
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25
Place the rolls about 1 inch apart on the paper.
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26
Using a pointed knife, make a slit in the top of each roll.
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27
With your thumb and forefinger, spread the dough open to make a small cavity about 1 inch deep and 2 inches wide.
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28
Spoon 1 Tbsp.
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29
of the cheese into each cavity, then top with 1 Tbsp.
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30
of the sausage, pressing the mix gently into the cavity.
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31
Healthy pinch the dough together to close the cavity.
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32
Cover the rolls with plastic wrap and let rise in a hot, draft-free place till doubled in size, about 30 min.
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33
Deep-fry the stuffed breads, a couple at a time, in the warm oil for about 3 min, turning them with a metal spoon to brown them proportionately.
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34
Remove from the oil and drain on a paper-lined plate.
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35
Season the stuffed bread with Emeril's Essence.
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36
Serve hot.
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37
This recipe yields 18 rolls.
