Sourdough Cornbread Rolls with Sage

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
Pocketbook Rolls
Pull-apart Buttery Dinner Rolls
Pumpkin Dinner Rolls

For another sourdough cornbread that is a loaf, try Yeasted Corn Bread. 

Want even more ideas? Check out all of the links after the recipe from the amazing #BreadBakers group.

Sourdough Cornbread Rolls with Sage

Ingredients

Sourdough Starter

2 ounces active starter

7 ounces bread flour

7 ounces water

Final Dough

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

Instructions

1. Mix the starter ingredients, cover with plastic wrap, and let it set overnight, until very bubbly. 
2. Add the cornmeal to the bowl of a stand mixer, and add the water. Let soak for about 15 minutes. 
3. 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. 
4. Mix the dough for another 3 to 4 minutes on medium low. Add the sage during the last minute of kneading. 
5. Place the dough into a large oiled bowl and let rise, covered, for about 90 minutes, folding halfway through.
6. 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. 
7. 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.
8. 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). 
9. 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. 
10. Bake for an additional 30 minutes. Cool on a wire rack. 

I adapted this recipe from the first edition of Jeffrey Hamelman's book Bread (2004). If you'd like to make the bread without using a sourdough/levain, check out page 139-140 in the book.

I'm really intrigued by the idea of using this bread to make Thanksgiving stuffing. What do you think?

Here is a list of fabulous ideas for bread for your Thanksgiving table from #BreadBakers:

• Butterflake Rolls by Anshie at Spice Roots 
• Parker House Rolls by Tara at Noshing With The Nolands 
• Pumpkin Pani Popo by Kelly at Passion Kneaded 
• Soft and Tender Dinner Rolls by Stacy at Food Lust People Love 
• Sweet Potato Rolls by Cindy at Cindy's Recipes and Writings 
• Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla