Homemade Corn Meal Bread Rolls~The Kneady Homesteader

well good morning guys and this is an impromptu video and no plans I'm making a video today it is Monday morning it is early my kids are still asleep so I'm not gonna talk too much or too loudly just because I don't want to wake them up I wanted to get up early and get this video done for you because last night I made for the first time cornmeal dinner rolls and Matt even had to agree it might have been the best dinner roll I have ever made it was incredible the texture was amazing you can't even really tell that these are made from cornmeal and I don't know about you me and my friend Paul were talking and you know he buys cornmeal bulk I buy it in bulk but other than using it like under pizza crust or to make cornbread I really don't use my cornmeal whole lot so it just kind of sits over there in that jar it's pretty unlike my countertop and I don't have a whole lot of uses for it so this is another if you're like me and if you're like Paul you don't you overuse your cornbread a whole lot you're looking for different ways to use it this is going to be one of your new favorite ways this roll is incredible it's so good I got a lit up early on a Monday morning to make this for you guys because you have to have it you have to you have to have this recipe now I did tweak this recipe a little bit so as I show you my my few tweaks I will let you know the original recipe I'm also going to try to edit it at the bottom throughout this whole wrap this whole video of exactly what I'm using and how much so you guys have the recipe since I don't have my website anymore so first thing we're going to do is we are going to start with a pop now mine's a cast-iron pot and it's an enameled cast iron pan pot I get a lot of comments about these pots I got them at all these guys I paid $7 for this thing it's it's my favorite pot too because it's just it heats up amazingly so alright so in this pot now we are going to be adding and get my measure cup here we are doing one cup of cornmeal okay I'm gonna use a quarter cup measuring cup because um I'm kind of dipping in my jar here in a whole couple fit so we're gonna do 1 cup of cornmeal and 2 cups of water and I'm using my filtered water and then what you're gonna do is you're going to bring this to a boil and then we're gonna turn it while mines on low anyway because I'm cooking in cast iron this thing hit heats up pretty quick but you're gonna do this on a high heat and then once we bring it to a boil we can go ahead and turn it down to a medium heat and then we're just gonna cook this until it's thick and now you can start seeing how this is thickening up here it takes about three minutes or so not long okay then when it gets to this nice thick stage we are gonna be adding now the recipe calls for a half a cup of shortening and I am using instead lard okay because I don't use shortening right at least I really try not to [Music] there's my lord go ahead and get this melted in here I know it kind of looks like a weird mess right now but trust me this is gonna be fantastic all right now also to this we are going to add one and a half teaspoons of salt I am using kosher salt but you could use sea salt or Himalayan salt or whatever you wanted get that stirred in and then to this we're also going to be adding sugar about two tablespoons may be local honey which is what I'm using that is honey that comes from a beehive from a friend of my son's who is now my supplier so it's amazing okay I'm just gonna blend this well and I'm gonna keep it on the low heat until I see all of my lard is completely melted for those of you wondering where I get my lard well I have quite a few packages in my deep freeze but just at the grocery store down the the baking aisle or the aisle that sells all of your oils it'll be right there it's shelf-stable I keep mine I always buy a few packs and keep it in my freezer and that way I always have it on hand because I use it to make this gets an pie crust with mainly but anytime a recipe calls for shortening that's what I use so looks like everything is melted now so I'm gonna go ahead and take this off of the heat and then we're gonna put this in a bowl and we're gonna let it cool we need to bring it down to a lukewarm temperature so when we add it to our flour mixture it won't kill our yeast so I'm going to take you over to the other counter and we'll get this in a bowl right oh I'm doing it cast iron is so heavy for me in the morning and my hands all right bear with me I know it's a terrible camera angle here get everything out now now I'm gonna go ahead and I'm just gonna kind of spread this out a little bit I used honestly mainly for hot flashes cooking but I'm gonna go ahead and I'm gonna direct that right on this mixture and I'm gonna get a bit a few minutes and I'm gonna let it cool down I will come in here with a fork or spoon I'm just kind of making sure that this is gonna stay this is gonna get cooled down but it's gonna stay warm we still want to use it when it's warm but it should be no warmer than what you make your bread with so kind of like a baby bottle on your wrist all right so when this goes down I'll be back and we'll finish up these are all alright guys so now that we're ready to move on weirdo now that the mixture is cooled down I'm gonna go ahead and I'm going to add just a half a teaspoon of sugar I'm gonna add a quarter sorry a half a cup of warm water to that two tablespoons of instant yeast and I need to pull more any stout of my freezer hold on I'm either an extra steam engine get that - two tablespoons alright so then I'm gonna go ahead and I'm just going to take a little spoon and mix that around so that at least it's a nap liquid gets woken up I always keep my yeast in the freezer keeps the longer that way especially if you fight in bulk like I do or if you don't use these that much so you don't make a lot of bread there we go all right now this recipe is gonna calls for five to five and a half cups of flour but I found that I did not need that much yesterday so what we're gonna do is we're gonna eyeball this so to start off before we add the mixture just in case it's little warm in some spots and then I can take my my dough hook to the back there for you I'm gonna add two cups of just all-purpose flour you could use um you could use bread flour if you wanted to and then we're gonna go ahead and then you're gonna add our cornmeal mixture to this all of it throw it all in okay then once we have it all in go ahead and lift this up 57 level two well I thought I was recording I just stopped mine mixer and I added two eggs to this if you guys can see right down there add two eggs to this mixture and then I'm gonna get an extra cup of flour which will be our third cup and as this mixes I'm gonna just lightly throw flour in as I need it [Applause] [Music] [Applause] you want to add enough flour in here so when you start pull you start seeing that that mixtures gonna start pulling from the sides and the only way to get that done is by adding a little bit of extra flour for you [Music] [Applause] [Music] [Applause] [Music] [Music] [Applause] [Music] [Music] a little bit this dough is a little bit stickier okay right back there take off my rings because I don't want doing that and remind me I need to make pancake mix today another thing I'd like to do list all right so I'm just gonna hand me this good way to get my operators going a little bit get my hands moving and work in the egg out of them so there we go I'm just gonna kind of pull this up you might hear my that pork loin is in the instant pot now I'm putting a nice sear on it and then there is there is our dough ball ball okay so now I'm gonna pull my bowl back here I'm going to add now I'm using Mediterranean extra-virgin olive oil you can use any kind any kind of oil you have on hand I like I just love using olive oil so what I'm doing or anybody who's new to bread making um get to my instant pot it's beeping at me I just want to put the oil in there and as you see I'm just using my my dirty vault Bowl but as you can see other than a little ring there little lip that dough lifted beautifully off of that bowl so I'm gonna put my dough ball in I'm gonna spin it in the olive oil I'm gonna flip it okay and that's where it's gonna sit now I'm going to use I call them bread towels so I buy mine and from Grove collaborative leave a link down below but that's where I've been buying mine I love them they're the perfect size they're not too big I used to buy my net but Bath & Beyond but they're so big that they then drape all over my counter and they're just kind of obnoxious I love the size it's it's a bit smaller so what I'm going to do is I'm going to take this over to my sink hot water squeeze it out and then I'm just gonna put it right over my bowl and I'm actually gonna replace my bowl with my pancake but I need to make and then we'll get this out of the way too now what I've been doing it works works for me if I have my dehydrator out my xcalibur I will put my bread dough right in my excalibur but that's all the way downstairs in the laundry room and I quite frankly am NOT ready to do the stairs yet this morning so I'm gonna put this right under my under cabinet light which has a bit of heat to it another option is putting it in your oven with the oven light on the oven light in your in your oven is just a just enough heat that what your but your dough ball is going to need to rise so we're gonna set this timer for one hour and we'll come back in an hour and we'll shape this into dinner rolls or in my case more like um like a hamburger well smaller than a hamburger bun but bigger than a dinner roll if that makes sense just enough for a perfect pulled pork Sammie all right I'll see you guys back in an hour so it's been an hour and there is our dough ball so I'm going to go ahead and deflate that get all that extra air out of there and then we're gonna go ahead and put it right out my countertop here hey try to make it as even as I can into a bit of a square here all right there we go so nice square let me grab my bench knife and we're gonna just go ahead and we're gonna cut this in half okay doesn't have to be perfect I mean I am NOT that Baker I wing a lot of stuff and usually not that accurate even on my measurements unless it needs to be but all right so we're gonna let this dough now just rest on my counter okay for about ten minutes all right I'm gonna take this damp towel I'm going to put hot water on it again all right hot water bring it out and now I'm just gonna lay this over my dough we're gonna set the timer for another ten minutes and we will come back and we will start shaping this dough okay just to show really quickly what I'm going to be doing I'm going to be using an olive oil spray okay but you can use whatever nonstick spray use you like and you could even put more cornmeal on the bottom and actually we might do that you want to try it let's try it we're gonna sprinkle some cornmeal on the bottom some cornmeal of our rolls would be really good with barbecue pulled pork so I'm just gonna go ahead and I'm gonna sprinkle a little bit there alright so there we go alright now let this off of there and now you're gonna divide it about a I'm sorry guys alright so you're gonna divide it any way that you want to divide it up because you're gonna do smaller ones if you want smaller dinner rolls and then larger ones like myself because I'm going to use them more as like really like a hamburger bun but as like a dinner you know a sandwich roll so I'm going to I'm going to do I think that's what I'm gonna do now this sometimes is the fun part this is the this is the part where you kind of play with the shape you know how big you want it small you want them and so I'm going to just kind of pull all of those corners together and then roll it and you might have to add a little bit of flour or a little bit oil to your hands personally I like a little bit of oil over flour and what I do is I just kind of ball my hand up a little bit and with my upper hand just kind of roll it almost like a meatball and I think that is going to be the perfect size and shape so over here I'm just going to lay this right down into my pan it's real another one together I probably won't film all of this because it'll be a really long video and I'm really trying to be like I said more conscientious of your time and how much you spend on one of my videos I know a half hour video is just so long and this is probably already gonna be a half hour video and there is our dough ball bear alright so I'm going to keep going here and making all of the balls and I love this I love well I love every aspect of making bread it's it's a complete joy for me I love going and getting in the zone and I love canning I love dehydrating I love cooking but bread is really where my heart lies it really is I just love it so much so all right I'm gonna keep going here and making these little rolls for dinner and then we are going to when I'm all done I'll bring you back but we're gonna let these rise a second time for about 40 minutes okay and then we can bake them up all right so I'll be back when I get all of these on my tray there we go okay so there are my rolls let me lift you up and show you sorry and your Mina playing in the background all right and then once again with your towel soaked in hot water go ahead on top set the timer 40 minutes and then we're gonna let these rise and then 140 minutes is up I will come back and we'll do the last step before we get these in the other guys so I let these rise on my top of my stove and I was preheating my oven and now as you can see they're beautiful size now okay so what I took is one egg and I added about a teaspoon of water and I am gonna go ahead and add a wash to the top of this I just think it looks prettier when it's all said and done with a little wash on top so I so get it on the top and hit the sides the egg wash will give it a nice not only a nice golden top but it'll also be shiny and pretty so I like the egg wash on top okay and then once you add the wash now you can meet these plain plain because my two younger kid hosts like complain but you can play around with adding some extra or additional toppings so this one is an organic sesame seed so I'm gonna put a couple I'm gonna make a couple of them sesame seed this is a my favorite and also Matt's favorite this is the everything bagel topping really good on top of rolls you could do black poppy which I think I have downstairs to you I could've grabbed those but that's okay you get the idea you can make these any any way you want and you are actually going to be I think my roles for Easter Sunday so that's why I really wanted to make this video for you guys and rip this out just in case you're looking for a good dinner roll even for Sunday dinners it's more like that said I made these last night to go with chilli and they were amazing so there's everything but actually I think we're going to do I think we're going to do two of everything because even Eric likes to everything tapping I sent Matt home to work with the roles that we had left over from last night so everyone could have some some cream cheese all right so there's everything this next row I'm going to do we will go ahead and leave plane all right guys I'm gonna put these in the oven they're gonna bake 15 to 20 minutes for my stove it's 20 minutes and I will see you back when I pull these out all right guys I just pulled them out of the oven effect go ahead and shut that off and here they are beautiful and that egg wash gives it that beautiful golden brown color and you'll see on here a little bit of glaze look the shine oh so good so good so there you have it now I'm gonna let these sit and cool just a little bit and then I will bring you back and we will slice into one of these so you guys can see the inside I know many of you like actually looking at the crumb inside so I'm gonna let these just cool down a little bit and I will bring you back and we'll take a look at what it looks like inside but my house smells amazing why don't they make a candle that smells like baking bread there is the roll and this is how I will slice them for barbecued plates pork sandwiches for dinner tonight but there is the crumb and then the bottom has that little bit of cornmeal on the bottom you don't have to do that though you can just leave it plain if you want but there you have it look at that beautiful roll you guys if you give this a try please let me know come back comment in the comment section I am dying to hear what you guys think if you give these a try I honestly think this is the best roll I have made to date and be little over five years I've been baking bread now so that says a lot because I baked a lot of bread and I've made a lot of rolls but so handsome I honestly think it's the best recipe I have tried so far and you won't even be able to tell that there it's cornmeal you're not gonna taste anything gritty or any crunchy it is just I mean it's just it's a beautiful bread and it is so soft you can see that it is so so soft it's just absolutely beautiful I just I can't say enough about these very incredible and I can't wait for you guys to try them so come back let me know if you give this recipe a try let me know what you think and I hope you enjoyed this video I had to share with you guys this is too good not to share alright guys I'll be seeing you soon and you guys have a great work week so alright bye guys

Channel: The Kneady Homesteader

Views: 58,108

Keywords: the kneady homesteader, kneady homesteader, homemade, cornmeal, bread rolls, dinner rolls, bread, loaf, everything bagel, seasame, how to, kitchenaid, simple, easy, sweet rolls, soft rolls, hamburger buns, stay at home mom, big family, fresh baked

Id: xxhF_MVADkc

Length: 30min 24sec (1824 seconds)

Published: Mon Mar 11 2019