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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
Makes 12 rolls
- 1/2 tablespoon yeast
- 1 cup warm water
- pinches 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
- Dissolve the yeast in the water with a sprinkle of sugar. Allow to proof for at least 5 minutes.
- Mix in the honey and the melted butter (make sure the butter is not too hot or it will kill the yeast).
- Stir in the cornmeal and salt. Then the flour until the bread is a little sticky but coming together.
- 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.
- Place in a greased bowl in a warm place and let rise until doubled. About an hour.
- Divide dough into 12 and shape into rolls.
- Preheat the oven to 350 and let the rolls rise for about 20-30 minutes.
- Brush the rolls with the butter and sprinkle with cumin and salt.
- Bake for 20 minutes or until they sound hollow in the middle.
- This recipe was entered in the contest for Your Best Recipe with Honey