Another Thanksgiving post. Funny thing about me, I came to cooking as a hobby late in life. My family traditions have more to do with Velveeta and canned Cream of Mushroom Soup. Which i actually see as a good thing. It means I happily give new ideas a try and am not bound by tradition.
Rolls for special occasions are a perfect example. I was introduced to these golden gems 3 years ago from one of my favorite bloggers, Mary of the One Perfect Bite blog. Mary's blog is a beautiful thing. She posts daily; she posts traditional, sometimes ye olde recipes, she posts international recipes and on occasion she adapts with a new idea. She is my "go to" blog for terrific time honored and always delicious recipes.
When planning my menu, I wanted traditional items done with just enough of a twist that my guests would not experience redundant menus. these rolls were perfect...
For a change, Mary missed an opportunity to do a food history lesson... In preparing this post, I did a quick Internet search for the origins of this food.
ANADAMA is a traditional bread of New England made with white flour, cornmeal, molasses and sometimes (not this time) rye. But, there is a legend surrounding the rolls...
From Anadamabread.com/history.php - This is truly a "bit" ofRockport, MA, for Anadama Bread originated in this town many years ago. This is the true story of a local fisherman whose lazy wife always gave him steamed corn meal mush and molasses for dinner. One day when he came in from fishing, he found the same corn meal mush and molasses for dinner and being very tired of it, he decided to mix it with bread flour and yeast and baked it saying,
"Anna Damn Her."
So, Not willing to ever leave well enough alone, I am going to reprint Mary's recipe for Anadama Rolls, followed by what I did to change them forever to my ANNA DAMN HER Rolls...
Here's what she did...
Anadama Rolls...from the kitchen of One Perfect Bite
1 cup whole milk
1 cup water
2 teaspoons salt
1/2 cup yellow cornmeal
1/3 cup mild-flavored (light) molasses
2 tablespoons (1/4 stick) unsalted butter
1/2 cup warm water
1 envelope (2-1/4 teaspoons)dry yeast
4 to 4-1/2 cups all-purpose flour
1 egg, beaten to blend
2 teaspoons sesame or poppy seeds
- 1) Bring milk, 1 cup water and salt to boil in heavy large saucepan over medium heat. Slowly whisk in cornmeal. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Whisk in molasses and 2 tablespoons butter. Transfer mixture to large bowl. Cool until thermometer inserted into center of mixture registers 115°F, whisking often, about 15 minutes.
- 2) Pour 1/2 cup warm water into small bowl; sprinkle yeast over. Let stand until yeast dissolves and top looks spongy, about 10 minutes. Stir yeast mixture into cornmeal mixture. Gradually mix in 4 cups flour, about 1 cup at a time, to form soft dough that pulls away from sides of bowl. Sprinkle 1/4 cup flour onto work surface. Turn dough out onto floured surface; knead until smooth and elastic, sprinkling with more flour by tablespoonfuls if needed, about 10 minutes (dough will remain slightly sticky). Form dough into ball. Coat a large bowl with butter or shortening. Add dough to bowl and turn to coat dough with butter or shortening. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
- 3) Punch down dough. Cover with plastic wrap; let stand 10 minutes. Coat each of two 9-inch-diameter cake pans with butter or shortening. Roll dough into 18-inch-long log. Cut into 18 equal pieces. Using floured hands, form each dough piece into ball. Place 9 dough balls in each pan, spacing apart. Cover each pan loosely with towel. Let rolls stand in warm draft-free area until almost doubled in volume, about 30 minutes. Position rack in center of oven and preheat to 400 degrees F. Brush rolls with egg glaze. Sprinkle with seeds. Place rolls in oven and immediately reduce temperature to 350°F. Bake rolls until golden brown, about 30 minutes. (Can be made 1 day ahead. Cool completely. Store airtight at room temperature. Wrap rolls in foil and rewarm in 350°F oven 10 minutes.) Serve warm. Yield: 18 rolls.
As always, assemble your ingredients... I had dark molasses in my pantry, so i used that instead of the suggested. I also added coarse grain Sea Salt in place of the seeds.
But, other than those small changes, I followed her directions to the letter...
And, with the garlic, salt and Molasses flavors really shining through, this was a great roll. Certainly not likely to be served on many Thanksgiving tables, but they ought to be. As Always, They were a huge hit.