Brazilian Sweet Corn Bread Rolls
Ingredients
- 1 can corn, drained
- 1 egg
- 1/4 cup oil
- 1 cup warm or room temperature milk
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 grams dry yeast
- approximately 1/2 kilogram all-purpose flour
- cornmeal, for rolling
- butter, for greasing the pan
Preparation
Blend milk and corn in a blender and strain through a sieve
Pour the mixture into a bowl and add oil, egg, sugar, salt, and yeast; mix well and gradually add flour while stirring with a spoon until the dough starts to clump
Turn the dough onto a floured surface and knead by hand, adding more flour if necessary, until smooth and elastic
Place the dough in the sun to rise for 1 to 2 hours on warm days or longer on cold days, covered with plastic and a kitchen towel
After the dough doubles in volume, turn it out onto a lightly floured surface, punch down to remove air, shape into rolls, and roll each in a thin layer of cornmeal
Place the rolls in a buttered pan and let rise again until doubled
Bake in a medium oven for about 25 minutes or until golden brown
Tips
They are delicious just like bakery corn bread
