This past Sunday I hosted our min-church Christmas Party. We had another Christmas Party to attend beforehand so I had to think of something to make that didn’t take up a lot of my time in the kitchen. Gotta love the slow cooker! I made the rolls the day before, threw the pork in the slow cooker the morning of and dinner was served!
Cornbread Yeast Rolls
If you love cornbread, but want something different, try these rolls. The recipe is very friendly, so no special knowledge or tricks are required. I used my stand mixer, but I think you could make them by hand with a little elbow grease. When measuring your flour, lightly spoon it into measuring cups and level with a knife. Makes 12 sandwich-sized rolls 1 cup warm water
1 tbs. sugar
1 (7 gram) packet active dry yeast
2 cups whole wheat pastry flour, divided
2 1/3 cups all-purpose flour, divided
1 1/4 tsp. salt
1 2/3 c. cornmeal
4 tbs. unsalted butter, melted
1/4 cup honey
2 large eggs
1 (7 oz.) can corn, drained well
2 tbs. coarse cornmeal (optional)
1 egg, beaten, for egg wash Combine the water and sugar in a bowl. Add the yeast and gently stir. Set aside for 5 to 10 minutes, or until yeast forms a foamy layer on top of water.
In the bowl of a stand mixer, combine 1 cup of the whole wheat pastry flour and 1 cup of the all-purpose flour. Add the yeast mixture and mix with the dough hook attachment on low speed until combined. Add the salt, cornmeal, melted butter, honey, eggs and corn. Continue mixing on medium-low speed until combined.
With the mixer running, add the remaining 1 cup of whole wheat flour and 1 cup of the all-purpose flour. Continue mixing until you have a slightly sticky dough that pulls away from the sides of bowl. If dough is too wet, add the remaining 1/3 cup of flour slowly until the dough holds together and pulls away from the bowl. I used nearly all of the flour. Let the mixer knead the dough for about 1 minute, then transfer dough to a large bowl, coated with olive oil. Turn the dough over once inside the bowl to coat it all over with oil. Cover bowl with plastic wrap, then with a dish towel and leave it to rise in a warm place until roughly doubled in bulk, about 2 hours.
Line two baking sheets with parchment paper and sprinkle with coarse cornmeal, if using. Turn the dough out onto a lightly floured work surface. Knead for a few seconds, then divide into two pieces. You can stop here if you want to make two rustic loaves, or you can divide each piece into 6 balls to make rolls. Knead each ball once or twice and place on the prepared baking sheets with seam side down. Cover the rolls with a kitchen towel and leave them to rise a second time for 1 to 1 1/2 hours, or until they puff up noticeably. Preheat oven to 375 degrees.
Right before you put them in the oven, gently brush the rolls with the beaten egg to add a nice gloss to the finished rolls. Bake for 20 to 25, switching the positions of the baking sheets halfway through. Remove from oven when rolls are golden on top, browned on the bottom and sound hollow when tapped on the base. Cool on baking sheets for 5 minutes, then finish cooling on wire racks.
I searched for BBQ pork recipes on-line and didn’t strictly go from any of them to make my pork. I seasoned a 6 pound Boston butt pork roast with Cajun Seasonings, threw it in the slow cooker and cooked it on low for 8 hours. I pulled the roast out after 8 hours, shred it, threw it back in the slow cooker with a bottle of BBQ sauce and kept it on low/warm until it was time to eat. It turned out delicious!