Corn and Jalapeño Rolls

These corn and jalapeño rolls are soft, slightly sweet, and have a little kick from the jalapeño. 

These rolls are really special. They are a little bit sweet, completely soft, and wonderful paired with chili or used as sandwich or burger buns. You can even make them a little smaller for sliders! 

As a sandwich bun, the slight sweetness of these rolls are a wonderful contrast to pulled pork, grilled burgers, or sliced roast beef and horseradish sauce. They also are excellent for any kind of cheesy melt! 

Ingredients for these corn and jalapeño rolls:

First, you will need corn meal for the soaker. You can use any grind you like, because the overnight soak will soften the cornmeal. 

You will also need milk for the cornmeal soaker. You bring a portion of the milk just to a boil, add the corn meal, mix, and then add room temperature milk to the mixture. 

You will also need vegetable oil, honey, barley malt syrup, instant yeast, salt, and all purpose flour to make the final dough. 

In addition, you brush the shaped rolls with egg wash and sprinkle them with more corn flour and some kosher or sea salt before baking. 

Clearly, I'm a fan of the combination of corn and jalapeños together. You must try these:

• Jalapeño cheese bread with corn
• Jalapeño corn bread muffins

and.... 

• Jalapeño corn cakes

How to make these corn rolls:

First, you will need to make a soaker that will sit in the refrigerator overnight to allow the cornmeal to soften. 

The next day, you sauté the jalapeño and then mix the rest of the ingredients in a stand mixer until you have a tacky dough. 

What is a tacky dough? This means that it sticks to your hand when you touch it but doesn't leave any dough behind on your hand as you pull your hand away. If the dough is too sticky, drop flour by tablespoons into the mixer until it reaches the right consistency. Be careful not to add too much. I prefer to err on the side of sticky. 

Let the dough rise and then shape it into rolls. Let them rise again, brush them with an egg wash, sprinkle them with cornmeal and kosher salt, and bake them! I couldn't find my polenta this time, so I sprinkled these with some course semolina. 

To vary the recipe, you can leave out the corn kernels and/or the jalapeño. My daughter, who can taste the tiniest hint of heat, prefers them with the chiles left out and the corn left in. If you can't find the barley malt syrup, you can skip it. 

I originally posted this recipe in June, 2012 (photo above). I've updated it with new photos and tweaked the recipe to make even softer and slightly less sweet rolls. 

I'm so glad I made these again! They bring back great memories of my early days of posting bread recipes! 

This recipe was originally adapted from the book, Artisan Breads at Home by Eric Kastel of the Culinary Institute of America. If you are a bread head, this book is well worth the investiment. 

 

 

Corn and Jalapeño Rolls

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Yield: 16 rolls

Author: Karen Kerr

These corn and jalapeño rolls are soft, slightly sweet, and have a little kick from the jalapeño.

Ingredients

Corn Soaker

• 417 grams (1 3/4 cups) whole milk
• 150 grams (1 cup) corn meal
• 227 grams (1 cup) whole milk

Final dough

• All of the corn soaker
• 3 tablespoons honey
• 3 tablespoons vegetable oil, divided (1 tablespoon to saute the jalapeño)
• 1 teaspoon barley malt syrup or diastatic malt syrup
• 500 grams (3 3/4 cups) bread flour
• 2 1/4 teaspoons instant yeast
• 1 tablespoon kosher salt
• 4 oz corn kernels, fresh or frozen
• 1 large jalapeño, diced and sautéed in 1 tablespoon of the oil until just softened
• 1 egg and a tablespoon of water for the egg wash
• Additional corn meal and kosher salt for garnishing the rolls

Instructions

For the Soaker

1. Place cornmeal in a bowl.Heat 1/2 of the milk to boiling. Add the hot milk to the cornmeal. Let it sit for a couple of minutes, whisking occasionally. Add the rest of the milk and whisk. Cover the bowl with plastic wrap and refrigerate overnight.

For the Rolls

1. Remove the corn soaker from the refrigerator let it sit for one hour to warm up.
2. In the bowl of a stand mixer, add the soaker, honey, 2 T oil, and malt syrup. Mix for 1 minute. Add the flour, yeast, and salt. Knead with dough hook at low speed for 6 minutes. Knead for 4 minutes more at medium speed for 4 minutes more. Dough should be tacky but not sticky. Knead in the corn and jalapeño until just combined. 
3. Place the dough in a lightly oiled bucket or bowl and cover with plastic wrap. Let it rise for 45 to 60 minutes.
4. Preheat oven to 425 degrees. Divide the dough into 16 equal pieces (or more if you want smaller rolls) and form into balls. Sprinkle a parchment lined baking sheet with corn meal and evenly place the balls on the baking sheet. Mist with spray oil and cover with plastic wrap. Let sit for 45 minutes to an hour.
5. Brush the rolls with the egg wash and sprinkle with corn meal and kosher salt.
6. Bake the rolls for 15 to 30 minutes until they are golden and reach 190 to 200 degrees internally. Cool on the baking pan.

Calories

271.95

Fat (grams)

6.47

Sat. Fat (grams)

1.16

Carbs (grams)

46.50

Fiber (grams)

2.76

Net carbs

43.75

Sugar (grams)

6.42

Protein (grams)

7.94

Sodium (milligrams)

470.43

Cholesterol (grams)

25.86

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https://www.karenskitchenstories.com/2012/06/breaking-bread-corn-and-jalapeno-rolls.html

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