Garlic Herbed Cornmeal Dinner Rolls

Bread baking attempt #2.

Results: AWESOME

It's really too bad you can't be here right now to smell the aromas of freshly baked bread intermingled with garlic and herbs.

BUT

The recipe is so very easy, it would be a shame if you didn't try making them. I suppose my sourdough starter is what's kept me trying my hand at this bread-making business; but I don't think you need the starter to try this recipe.

These little flavor-packed dinner rolls are the perfect complement to any soup, salad, or pasta dish. They are also delicious just by themselves, and don't even require butter, although butter does make everything taste yummy!

Garlic Herbed Cornmeal Dinner Rolls:

Proof 1 pkg yeast in 1/2 C warm water + 1 tsp sugar (I used honey powder)

Bring 1-1 1/2 C sourdough starter to room temp

In a mixer with the dough attachment:

3 C all purpose flour

1 C cornmeal (preferably stone ground)

1 1/2 tsp salt

1 tsp Italian seasoning (or whatever dried herb you'd like to complement the meal)

1/2 tsp garlic powder

2 T olive oil

To the dry ingredients above, add the yeast once proofed and frothy as well as the sourdough starter and mix. Add the 2 T olive oil and incorporate. Add water gradually until a soft dough forms.

Place dough in an oiled bowl and allow to rise in a warm place until doubled in size and soft to the touch (about 1-2 hours). Note the dough will have very elastic properties prior to doubling in size, you'll know it's ready when it's not resistant and spongy to the touch.

Punch down dough and form small dinner-roll sized balls, placing on a lightly oiled/sprayed baking sheet.

Allow rolls to rise for 30 min in a warm place, with a moist towel over the rolls (not necessary). They will double in size once again!

Brush tops lightly with olive oil, or give them a quick cooking spray. Bake at 375F for 15 min or until golden brown.

Recipe makes approximately 14-18 rolls, depending how big/small you make them!