Crusty Anadama Rolls
Crusty Anadama Rolls ~ an old New England recipe that's been around for generations...cornmeal and molasses give it a golden color, and a chewy texture!
Servings: 6 large rolls
Ingredients
- 3/4 cup yellow cornmeal
- 1 1/4 tsp salt
- 3 Tbsp butter
- 1/4 cup molasses
- 1 cup boiling water
- 1/4 cup nonfat dry milk powder
- 2 cups all purpose flour
- 1 cup whole wheat flour, or white whole wheat flour
- 1 packet (or 2 1/2 tsp) instant yeast
- 3 Tbsp melted butter for brushing
Instructions
- Set the oven to 350F (do this toward the end of the second rise)
- Put the cornmeal, salt, butter, and molasses in the bowl of a stand mixer fitted with the paddle attachment. Add the boiling water and mix to blend. Let sit for about 15 minutes until it is lukewarm to the touch.
- Mix in the flours, dry milk, and the yeast until all the flour is incorporated, then cover with plastic and let sit for 20 minutes.
- Change to the dough hook, and knead the dough for about 7 minutes on the medium speed of your stand mixer, until it is smooth.
- Lightly oil the top of the dough, and cover. Set in a warm place for about an hour, to double in bulk.
- Remove the dough to a floured board and divide in half. Then take each half and divide into three equal parts. Take each piece and form it into a smooth round.
- Place the rolls in a lightly buttered cast iron skillet, with one in the center and the rest around it. Cover and let the rolls rise in a warm place for 90 minutes. Toward the end of this time, preheat the oven.
- Bake the rolls for about 35 minutes until risen and golden.
- Just after you remove the rolls from the oven, brush the tops with a little melted butter.
- Serve warm with butter.
Notes
recipe just slightly tweaked from King Arthur Flour
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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