I thought these Sourdough Cornbread Rolls with Sage would be wonderful for Thanksgiving dinner. They are flavored by the faint sweetness of the corn meal, a mild sourdough preferment, and the aromatic fresh sage. They are amazing spread with lots of butter.
The ratio of wheat flour to corn flour in the dough is 75% to 25%. The dough is fairly slack, with a (bread geek talk alert) 65% ratio of water to flour.
The best way to describe the the texture of this bread is that it has the crusty outside as well as the chew of artisan bread with a tight interior crumb reminiscent of cornbread.
These rolls are about the size if hamburger buns, but you can make them any size you like.
Need more ideas for dinner rolls at Thanksgiving?
Corn and Jalapeño Rolls
Cranberry Pumpkin Rolls
No Knead Dinner Rolls
Pull-apart Buttery Dinner Rolls
Pumpkin Dinner Rolls
Want even more ideas? Check out all of the links after the recipe from the amazing #BreadBakers group.
Sourdough Cornbread Rolls with Sage
2 ounces active starter
7 ounces bread flour
7 ounces water
8 ounces fine cornmeal
12.2 ounces water
1 pound bread flour
1 T salt
1 1/2 tsp instant yeast
3 T extra virgin olive oil
All of the starter
1 1/2 T finely chopped fresh sage
- Mix the starter ingredients, cover with plastic wrap, and let it set overnight, until very bubbly.
- Add the cornmeal to the bowl of a stand mixer, and add the water. Let soak for about 15 minutes.
- Add the rest of the dough ingredients except the sage and mix with the dough hook for about 3 minutes on low. Check the dough for the right texture and water absorption. You may need to add either water or flour, depending on the cornmeal you are using. I added another tablespoon of flour.
- Mix the dough for another 3 to 4 minutes on medium low. Add the sage during the last minute of kneading.
- Place the dough into a large oiled bowl and let rise, covered, for about 90 minutes, folding halfway through.
- Divide the dough into 16 pieces and shape into rolls. Place the rolls onto a parchment lined baking sheet and cover with oiled plastic wrap. It's okay if the rolls touch each other. Let rise for 60 to 90 minutes.
- Place a baking stone in the middle of the oven and place a steam pan on the rack below it. Bring one cup of water to a boil.
- Preheat the oven to 460 degrees F. Place the baking sheet with the rolls onto the baking stone and place the boiling water into the steam pan (protect your oven window with a dish towel).
- Close the oven door, lower the temperature to 400 degrees F, and bake for 15 minutes. Open the oven door to let the steam out, and close the door.
- Bake for an additional 30 minutes. Cool on a wire rack.
I'm really intrigued by the idea of using this bread to make Thanksgiving stuffing. What do you think?
Here is a list of 20 (!!) fabulous ideas for bread for your Thanksgiving table from #BreadBakers:
- Brown Butter Sage Biscuits by Sophia at Sweet Cinnamon & Honey
- Butterflake Rolls by Anshie at Spice Roots
- Buttermilk Rolls by Renee at Magnolia Days
- Cast Iron Parker House Rolls by Veronica at My Catholic Kitchen
- Classic Anise Dinner Rolls by Kathya at Basic N Delicious
- Crusty French Bread Rolls by Robin at A Shaggy Dough Story
- Gruyère Gougères by Nicole at The 2nd 35 Years
- No Knead Dinner Rolls by Heather at Hezzi-D's Books and Cooks
- Parker House Rolls by Tara at Noshing With The Nolands
- Parmesan Garlic Knots by Lauren at From Gate to Plate
- Pumpkin and Rosemary Bread by Rocío at kids&chic
- Pumpkin Pani Popo by Kelly at Passion Kneaded
- Pumpkin, Sage & Cheddar Pull Apart Rolls by Mireille at Chef Mireille's East West Realm
- Overnight Rosemary Rolls by Holly at A Baker’s House
- Soft and Tender Dinner Rolls by Stacy at Food Lust People Love
- Sourdough Cornbread Rolls with Sage by Karen at Karen's Kitchen Stories
- Sweet Potato Rolls by Cindy at Cindy's Recipes and Writings
- Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla
- Zopf - Braided Swiss Milk Bread by Carola at En la Cocina de Caro
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. This month's event is hosted by Holly of A Baker's House.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
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