Sunday, December 27, 2015

Anadama Rolls Bread Machine EASY - 52 Holiday Side Dishes

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Like nearly every Holiday Side Dish, these rolls only seem to grace my table at Holiday Time.  Don't know why.  My wife always proclaims them among her favorites.

And for good reason, the dark(er) color of the rolls comes from Molasses as the sweetener.   No Sugar.

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 - This is truly a "bit" of Rockport, 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."

The rolls are dense, a little heavier than a "normal" bread.  The Corn Meal added to the bread creates a combination of a yeast roll and corn muffins.... And a wonderful surprise mix of textures, tastes and well, a uniqueness.

A unique Corn Meal Muffin, Yeast Bread Dough Biscuit and An Earthy sweetness from the Molasses!  And worthy of a place at your holiday table... And MADE EASY IN A BREAD MACHINE!

Enjoy And Merry Christmas!

 OK... Here's what I did...

Anadama Rolls Bread Machine EASY

  • 1-1/2 Cups Luke Warm Water (110 degrees)
  • 1/4 Cup Molasses
  • 1/4 Cup Powdered Milk
  • 1 tsp Sea Salt
  • 4 TBS Butter, cut into 8 pieces
  • 3/4 Cup Corn meal
  • 4-1/2 Cups Flour
  • 2 Packages Instant Bread machine Yeast
  • FOR GARNISH - 1 Large Egg for an egg wash.
  • 16 Pinches of Extra Course Ground Sea Salt
Cooking Directions
  1. In the bowl of the bread machine, add all of the ingredients in the order listed (Except the last two "Garnish" Ingredients)..
  2. Set your machine to the "DOUGH" setting and allow the machine to do all of the mixing, kneading and rising. About an hour and a half total.
  3. When the machine is done, Pull the dough from the bowl. Form into the size of a ball. Cut this ball in half, creating 2 pieces. Take those two pieces, form into a smaller ball and cut those in half, forming 4 pieces. Form those four pieces into balls and then cut each of those into FOUR pieces each, making a total of 16 pieces. Form each of those into balls.
  4. Preheat oven to 375 degrees.
  5. Spray a 9X13 Casserole pan with non-stick spray.arrange each of the 16 balls in the dish. Brush with an egg wash (1 Egg, whisked then brushed over the top of the rolls). Then sprinkle a bit of Extra Course (Large Granular pieces of - ) Sea Salt on each ball.
  6. Cover with a towel and allow a second rise for 30 minutes.
  7. Bake uncovered for 20 minutes.
  8. Serve Warm to room temperature and ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!


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