Cornmeal Polenta Rolls

1. 1

   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.

2. 2

   Pour mixture onto a sheet pan and refrigerate for one hour.

3. 3

   When cold, transfer to the bowl of a stand mixer.

4. 4

   Dissolve yeast in lukewarm water. Add to conrmeal mixture, along with eggs.

5. 5

   Add flour to bowl and using dough hook, mix at medium speed for 10 minutes.

6. 6

   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.

7. 7

   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.

8. 8

   Make an egg wash and brush tops of rolls.

9. 9

   Bake 16 to 22 minutes until golden brown. Mist oven when you put them in (or pour water into your rocks!).

No additional tips available.