Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons yeast (active dry)
  • 1 Pinch ginger (ground)
  • 1/4 cup honey ( divided use)
  • 4 cups water (110F divided use)
  • 1/3 cup vital wheat gluten
  • 1/3 cup butter (melted and cooled)
  • 1 -1/2 tablespoons kosher salt
  • 2 cups cornmeal
  • 6 cups bread flour (may need a little less or a little more)
  • 1 egg yolk
  • 1 tablespoon water

Instruction

  • Add the yeast, 1 tablespoon of honey, ginger, and 1/4 cup of warm water to the bowl of your mixer.
  • Set aside until bubbly, about 5 minutes.
  • Add the remaining water, honey, and 2 cups of the bread flour.
  • mix until smooth.
  • Add the vital wheat gluten, the butter, salt, and cornmeal with the mixer on low.
  • with the mixer continuing to run add the remaining bread flour a little at a time until the dough pulls away from the sides of the bowl.
  • Knead as directed by the manufacturer, about 6 minutes, adding a little flour if necessary.
  • Turn the dough out on a floured countertop and knead a few strokes to make sure it's thoroughly kneaded.
  • Place in a greased bowl, grease the top, and cover with plastic wrap.
  • At this point you can leave it in the refrigerator overnight to rise.
  • If you aren't letting the dough rise in the refrigerator then let it rise in a warm place until doubled, about 90 minutes.
  • Preheat the oven to 425F.
  • Punch down the risen dough, shape into oblongs or other desired shapes.
  • brush with melted butter and let rise, covered with a tea towel, until almost double - about 40 minutes.
  • Mix the egg yolk with the water and brush on the rolls.
  • Bake for 10 minutes then brush with more of the egg yolk mixture.
  • Continue to bake until done, about 20 minutes more, depending on the size of the rolls.
  • Remove from the oven and let cool for at least 10 minutes.
  • Use or freeze for up to 3 months.