Anadama Supper Rolls

Directions

• In a medium sauce pot combine water, milk, molasses and butter. Bring mixture to a boil.
• Reduce to a simmer and stir in corn meal. Cook for a moment or two to let the cornmeal get moistened. Remove from the heat and allow to cool.
• Prepare your yeast – sprinkle yeast over your warm water. You want the water to be warm, but not hot enough to kill the yeast. Stir it together and allow it to rest five or ten minutes.
• Make the dough – In the bowl of a stand mixer, or large bowl, combine the cornmeal porridge and yeast mixture. Add rye flour, sea salt and 4-5 cups of flour.

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• Allow to rest 10-15 minutes if possible, before adding the remaining flour as needed to form a stiff dough.
• Knead with a dough hook, or by hand, about 6-10 minutes, or until it’s looking more smooth.
• Proof, or “rest” your dough at room temperature, lightly covered, until it has doubled in size.
• Push the dough down to deflate it, and shape into desired loaves or roll sizes. I aim for 50 to 75 grams, or about 2 to 2 1/2 ounces for each supper roll, depending on how many I’m hoping to make.

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• Shape even sized dough portions into balls, and place them in a greased cake pan or a cast iron skillet. NOTE: You can eyeball out your rolls without weighing, keep in mind the more even in size they are, the better they will bake.
• Proof at room temperature for 20-45 minutes, or until doubled in size.

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• Preheat your oven to 350°F , about twenty minutes before you need your rolls. Bake for 25 minutes, or until golden brown.

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