These Rye Rolls are very easy to make as long as you have a stand mixer and the right ingredients. I think the rolls come out slightly better in my new oven when I make the dough into 16 small rolls.

Ingredients for 16 servings

2 cups + 2 Tablespoons Bread Flour

1 cup + 2 Tablespoons Dark Rye Flour

2 Tablespoons Dark Brown Sugar

1 ( heaping) Tablespoon Course Sea Salt

1 package Active Dry Yeast (2+1/4 teaspoon)

2 Tablespoons Caraway Seeds + MORE to top rolls

1+1/2 Cup (100-109 degree) water

1/2 Cup Canola Oil

semolina or corn meal (maybe 1/4 cup) just for rolls to sit on

1 beaten egg white to paint rolls for seeds to stick

caraway for tops of rolls

a few pinches Sea Salt Flakes to top rolls

Directions

In medium bowl add the 100-109 degree water and add the brown sugar and yeast. Stir it up and cover with plastic wrap. Let this sit out an hour. Use only if foamy. If not foamy your yeast is dead. Then you need new yeast. After that works out get out your stand mixer with a dough hook.

Add- flours, Course Sea Salt, Foamy Mixture, 2 T Caraway Seeds, & Canola Oil. Mix it with a fork till it’s not dry anymore and then work your mixer up to medium/high and let it mix for TEN MINUTES.

Gather your dough ball out and place it in a large bowl and cover with plastic wrap. Let this sit out at least 4 hours. After 4 hours-

Preheat your over to 425F and get tw large sheet pans and cover them with parchment paper.

Divide your dough into eights and cut each 8 in half so you have 16 pieces of dough. Roll each into a ball and space well on each pan.

Let sit out on hour and cover loosely with plastic wrap.

Each ball gets painted with egg white, sprinkled with caraway seeds and add a pinch of sea salt flakes. Slash each roll twice on the top.

Put one pan on bottom rack for about 15 minutes. Repeat.

Enjoy!!!!!!!

I was searching for a corn cookie recipe because I made that really great Vivian Howard’s Corn Pudding Recipe and it is great but I thought some sort of corn crust might be good with it? I came across a King Arthur Baking recipe for corn cookies that is also based on another recipe…..A recipe by Christine Tosi for Momofuku’s Milk Bar so I thought it had to be delicious. I only made two small changes to the ingredients and one change to the method. When I read the comments for the King Arthur Recipe many people did say that the cookies were delicious but they spread like crazy when being baked. I thought that recipe had too much butter in it so I cut it by two tablespoons. I also cut the amount of cookie dough for each cookie and so they couldn’t spread I baked them in a muffin pan. FIXED THAT! The other small change is that I substituted some dark brown sugar for a small amount of the white sugar because a little bit of brown sugar adds great flavor. I do need to mention that cookies not always but usually do come out better if you make the dough the day before and chill it in the refrigerator so that is what I did……The dough the next day was EXTRA HARD but the cookies worked out well so that is how it goes. This will make at least 24 cookies.

Ingredients for 24 cookies

1 1/3 cup flour

1/4 cup masa harina

1/4 cup cornmeal

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon sea salt

10 Tablespoons unsalted butter – melted

1 cup sugar

2 Tablespoons dark brown sugar

1 egg

non stick cooking spray

Directions

Ina large mixing bowl mix together the flour, masa harina, cornmeal, baking powder, baking soda, salt, butter, sugars, and egg. Mix well cover and chill over night.

This dough is going to be very hard the next day.

The Next Day

Set oven to 350 F convection Bake (If you don’t have convection bake I’d suggest 350F) and spray a muffin pan with non stick spray and set it to the side.

Use a small meatball scoop and PACK the dough into it and put one in each of the muffin cups.

This goes on near bottom rack of your preheated set at 350 F convection Bake (that is actually 325 F)

In my oven they were perfect in 21 minutes.

They don’t look special BUT THEY TASTE SPECIAL!

They have a crispy crunchy exterior and the first day have a moist chewy delicious interior with a great corn taste. The 2nd day they still taste FORKING AMAZING but the one I tried was very crispy…..The rest other people ate.

A Special THANKS!!! To www.KingArthurBaking.com so I could do what I got here.