These hearty rolls have such a rich taste and perfect texture. Serve them warm with more melted butter.
INGREDIENTS | YIELDS 12 ROLLS
- 1 tablespoon cornmeal
- ⅔ cup yellow cornmeal
- 3 tablespoons butter
- ¾ cup boiling water
- ⅓ cup light molasses
- 1 teaspoon salt
- 1 (0.25-ounce) package active dry yeast
- ¼ cup orange juice
- 1 egg, beaten
- 1 cup whole wheat flour
- 1½–2 cups all-purpose flour
- ½ cup dried currants
- 2 tablespoons melted butter
Spray 12 muffin cups with nonstick baking spray containing flour and sprinkle with 1 tablespoon cornmeal; set aside.
In large bowl, combine cornmeal, butter, boiling water, molasses, and salt and mix until butter melts. Let stand until lukewarm.
Add yeast and stir; let stand for 10 minutes. Add orange juice and egg and beat well; beat in whole wheat flour.
Beat in enough all-purpose flour to make a stiff batter, then stir in currants. Place batter in prepared muffin cups. Let rise in warm place until batter reaches tops of muffin cups.
Preheat oven to 375°F. Bake rolls for 18–24 minutes or until they sound hollow when tapped with fingers. Remove to wire rack, brush with melted butter, and let cool for 15 minutes before serving.
Keep It Healthy
Anadama bread, with its combination of corn meal and molasses, is already a very healthy bread. This recipe makes it healthier by replacing some of the white flour with whole wheat. Orange juice is added to offset some of the bitter flavors of the whole wheat flour and molasses; and it adds vitamin C.