Author Notes
This recipe uses my habanero butter. I softened a stick of butter, cut up on dried Habanero Chili with gloves (it was plenty spicy), mixed it all together with a pinch of salt and placed it in the fridge to resolidify. I highly recommend trying it out. —ginnygetsfloury
Ingredients
-
1/2 tablespoon
yeast
-
1 cup
warm water
-
Pinch
sugar
-
2 tablespoons
honey
-
2 tablespoons
habanero butter, melted
-
2 cups
cornmeal
-
2 cups
flour plus more for kneading
-
1 teaspoon
salt
-
cumin and salt for topping
Directions
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Dissolve the yeast in the water with a sprinkle of sugar. Allow to proof for at least 5 minutes.
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Mix in the honey and the melted butter (make sure the butter is not too hot or it will kill the yeast).
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Stir in the cornmeal and salt. Then the flour until the bread is a little sticky but coming together.
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Place on a floured surface and knead for about 10 minutes until it is smooth and elastically. Add flour as needed to make it not stick.
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Place in a greased bowl in a warm place and let rise until doubled. About an hour.
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Divide dough into 12 and shape into rolls.
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Preheat the oven to 350 and let the rolls rise for about 20-30 minutes.
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Brush the rolls with the butter and sprinkle with cumin and salt.
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Bake for 20 minutes or until they sound hollow in the middle.
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