Tuesday, April 12, 2011

Corn Buns

These are light and soft. A really good sandwich bun.
Makes 18 Large Buns

1 can corn, drained
2 c milk
1 c corn meal
1/2 c warm water
2 T yeast
1/2 c butter
1/2 c sugar
3 large eggs
2 1/2 tsp salt
1 c whole wheat flour
2 c white whole wheat flour
2 c ap flour

In a medium saucepan, cook corn meal with milk until it thickens.  Remove from heat.  Add butter, stir briefly to melt.

In a mixer bowl, combine yeast and warm water.  Let sit to bubble.

If you do not want whole corn kernels, add canned corn, sugar, salt, and eggs to the corn meal mixture.  Puree with a hand blender.  If you prefer whole kernels, skip the pureeing.  Add to the yeast mixture.

Using a dough hook, add flours and knead 5 to 8 minutes.  Let dough rise 2 hours.  Divide into 18 pieces.  On a floured surface roll pieces into ovals.  Place on baking sheets dusted with corn meal.  Cover with towels and let rise 30 to 40 minutes.  Bake 20 minutes at 350F.  Remove from sheets and cool on racks.

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