Cumin Cornmeal Buns with
Green Chile-Cheese Butter

Yield: 24 buns

Ingredients

Buns

• 1 tablespoon active dry yeast
• 1/2 cup lukewarm (110 degrees F) water
• 1 cup milk
• 1/2 cup buttermilk
• 1 cup cornmeal
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) butter, softened
• 2 eggs
• 2 teaspoons salt
• 1 teaspoon cumin powder
• 6 cups all-purpose flour
• Additional melted butter (about 6 tablespoons)
• Additional cumin powder

Green Chile-Cheese Butter

• 1/2 cup (1 stick) unsalted butter
• 1 (4 ounce) can chopped green chiles, drained
• 1/4 teaspoon salt
• 3/4 teaspoon granulated sugar
• 1/4 to 1/2 teaspoon Tabasco sauce, to taste
• 1 1/2 ounces (approximately) sharp Cheddar cheese

Instructions

Buns

1. Dissolve yeast in the lukewarm water, and let sit until foamy, about 10 minutes.
2. Meanwhile, heat milk and buttermilk until barely warm. When yeast is foamy, add milk/buttermilk, cornmeal, sugar, butter, eggs, salt, cumin powder and 2 cups of flour. Beat until well blended. Add enough of the remaining flour to make a stiff dough, suitable for kneading.
3. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
4. Place dough in a well-greased bowl, turning to coat all sides, and cover. Let rise until doubled in bulk, about 2 hours.
5. Punch dough down and divide into two pieces. Roll each piece into a 12 x 8 inch rectangle. Spread each rectangle with some of the melted butter (leaving about half to spread on rolls before baking), and sprinkle lightly with cumin powder. Roll up, starting with the long end, and pinch edges to seal. Cut each roll into 12 buns. Place buns in two deep-dish 12 inch pizza pans, or two 9 x 13 inch pans, lightly greased. Spread with remaining butter, and sprinkle lightly with cumin. Cover buns and let rise until doubled in bulk, about 1 hour.
6. Bake buns in a preheated 400 degrees F oven for 15 to 20 minutes, or until golden brown.

Green Chile-Cheese Butter

1. Place all ingredients into the bowl of a food processor or blender and blend until smooth.

Attribution

Posted by kdipaolo at Recipe Goldmine 6/7/01 8:49:01 pm.