Round buns with cornmeal. Corn and wheat flour buns

Calories: Not specified
Cooking time: Not indicated

Yeast dough for Italian buns is universal, it is suitable for any savory baked goods: pies, pies,... IN original recipe, according to which I made the dough for buns, there is no sugar at all and only half a teaspoon of salt. Italian rolls would be a bit bland for my taste. So I added sugar to the recipe and added another teaspoon of salt. But this does not mean that you should follow my example, be guided by your taste.
Corn flour is added to the dough, it makes the structure of the buns more loose, porous and the baked goods are not as high in calories. If you don't have flour, you can replace it corn grits finely ground.

Ingredients:

- wheat flour – 350 gr;
- corn flour – 2 tbsp. l. heaped into the dough + flour for sprinkling;
- sugar – 1.5 tbsp. l;
- salt – 1.5 tsp;
- water – 250 ml;
- dry yeast – 7 g;
- vegetable oil – 2 tbsp. l.

How to cook with photos step by step

To prepare Italian buns, pour dry yeast (about 1.5 tsp) into a small bowl and pour in half a glass warm water. Stir until the yeast dissolves in the water. Cover and leave for 15 minutes. During this time, the yeast is activated, a cap of foam will appear on the surface - this means that it is ready to work.




Be sure to sift the wheat flour. There is no need to sift the corn, but it is advisable to scatter it on a light plate to make sure there are no impurities.

Mix both types of flour, and add not all the wheat, but about two-thirds of the specified amount.

Add salt, sugar, yeast from the bowl and the remaining water (it needs to be heated so that it is warm and hot). Stir and leave for 10 minutes so that the cornmeal swells a little.

Pour into the dough vegetable oil, mix all the ingredients and place the sticky lump of dough on the table. Sprinkle the surface of the table with flour, which was taken from the set aside portion.

Knead the dough for about 10 minutes, gradually adding the reserved flour. At first the dough will be sticky, so grease your hands with oil and gradually add flour. The kneaded bun dough will be soft, but it should not stick to your hands. We collect it into a bun, put it in a greased or floured bowl and put it in a warm place to proof.

In an hour or a little more dough should rise well, at least three times. We crumple it around the edges and divide it into two parts.

Then we divide by small pieces and roll them into balls. Each piece will make 5-6 small Italian rolls. At all small piece We will leave the dough, we will dilute it in water and grease the buns before baking so that the sprinkles stick better and do not fall off.

Transfer the pieces to a baking tray lined with baking paper. Cover and let rise (about half an hour). We dilute a piece of dough in warm water, coat the risen buns with the resulting mixture. Sprinkle cornmeal and put it in a hot oven.




Set the temperature to 180 degrees, place the baking sheet on a medium level. Bake the buns for 20 minutes. Then set the temperature to 200 degrees, raise to the top tier and brown for five minutes.

Transfer the finished buns to wooden board or parchment, let cool and serve evening tea, lunch or breakfast. This is how Italian cornmeal buns are baked. Bon appetit!




Author Elena Litvinenko (Sangina)
We also suggest you prepare

Unsweetened buns from yeast dough.

Simple homemade rolls or loaf instead of bread.

Buns with flour coarse 12%.

Buns for healthy eating with dry yeast.

Yeast dough with vegetable oil and sour cream.

I still love coarse cornmeal. That’s why I often bake buns from wheat flour premium with the addition of corn flour. The best option. In my opinion, this is even better than adding bran to flour.

Despite the fact that they contain only 12% wholemeal flour, they are healthier and taste little different from regular high-grade ones. They are somewhat drier than wheat ones, and they have a crispier crust on the bottom.

The dough is less sticky and easier to work with. Cutting the dough is no different from regular round buns.

I use little yeast, no more than 2 ml, for sure.

I baked not only buns, but also loaves from this dough, but it will be more difficult for beginners. They may crack, for example, due to insufficient proofing.

By the way, I measure products accurately using. And I recommend it to everyone. Recipe for success.

Any vegetable oil will do. I often use unrefined, it is healthier. Perhaps the taste will remain unrefined oil It still depends on the specific oil.

You can add cornmeal to the dough in two ways:

1.Add it to the wheat flour and mix everything well, otherwise there will be islands yellow color in the section.

2.Add corn flour to the liquid ingredients, wait half an hour until it swells, then add wheat flour with yeast. So in the recipe below.

With the second method, the buns are a little softer.

Yeast buns with corn flour

Ingredients:

1. Premium wheat flour – 185 g
2. Corn wallpaper flour– 25 g
3. Warm water – 90 ml
4. Instant yeast “Saf-Moment” – less than 0.5 teaspoon – 2.0 ml
5. Vegetable oil – 1 tablespoon – 10-12 g
6. Sour cream 20% – 1 heaped tablespoon – 25 g
7. Sugar – 3 teaspoons – 15 g
8. Salt – 0.5 teaspoon – 3 g

Total flour is about 1.5 cups

Calorie content of buns per 100 grams: 287 kcal

If we bake 4 buns, in one: 227 kcal.

Calorie calculation at the end of the publication.

Preparation:

1. Place sour cream, vegetable oil, salt, sugar in a bowl (I have a 1.5 liter bowl). Pour half the water, add corn flour, stir. Add the rest of the water and stir. Leave on the counter for 25-30 minutes so that the cornmeal absorbs moisture.

2. Mix yeast into flour. Read how to accurately measure yeast.
You can increase the amount of yeast, the dough will rise faster. But I don’t like more than half a teaspoon (2.5 ml), it affects the taste. But this is a matter of taste.

Add all the wheat flour to the liquid mass, preferably in portions, knead into a thick dough with a fork, and form into one piece. Please note: the dough almost does not stick to the edges of the bowl. Cover the bowl with film and leave on the table for 15-20 minutes.

3. Lightly sprinkle the table with flour and lay out the dough. Knead with your hands and form into a bun. Knead for about 2 minutes. For such a small amount of dough, this is quite enough. Place the bun in a bowl, cover with film, and place in a warm place to rise.

From my experience: I had a case when I combined all the products, mixed with a fork, covered with film so that after 15 minutes I could knead the dough and forgot that I didn’t knead the dough on the table. I remembered 3 hours later, it rose in lumps and seemed uneven to me. I put it on the table, kneaded it, let it rest for 10 minutes, and cut it into buns. Normal buns were baked as usual. This is how it happens.

But I still knead the dough every time. :)

4. The dough rose after 3 hours.

near me gas stove where the dough stood, the temperature was 24ºC. At a temperature of 26-27ºC it rises in about 2 hours.

5. Place the dough on a lightly floured table.

6. Crush the dough into a flat cake, cut into 4 parts, round the pieces. Leave them under the film for 5-10 minutes.

I weigh the pieces, then cut or add extra weights to keep the weight of the buns even.

7. Make round buns. How to sculpt. Place the buns on a greased baking sheet.

8. Using your palm, flatten the buns into a flat cake. Cover with a towel or film to prevent drying. I cover the tray like a lid. Place in a warm place for 1-1.5 hours.

9. After an hour and a half, the buns will swell, increase in size, and can be baked.

We bake the buns at a temperature of 180-200ºC for about 15-20 minutes.

10. Cool the finished buns on a wire rack. Photo at the beginning of the article.

Fresh buns are very tender and difficult to cut with a knife. I, like my mother, heat the knife over the flame of a gas burner. Then everything is cut smoothly. Previously, I was afraid to give this advice, lest someone get burned. I recently read that you can heat a knife in hot water, then wipe it well, there will be the same result. So use a hot knife to cut the buns using a safe method.

If a loaf is more suitable for you as bread than buns, you can also bake a loaf from this dough: roll out the entire dough into an oval flat cake (roll with a rolling pin on both sides), about 1 cm thick, roll it up, pinch the ends. The loaf bakes for about 30-35 minutes.

If you make a longitudinal cut before baking, you will get a loaf like this.

Calorie calculation

“Buns made from yeast dough with corn flour»

Weight of finished buns on scales: 316 g

In 100 grams of finished buns: 908: 316 × 100 = 287 kcal

In one bun: 227 kcal

© Taisiya Fevronina, 2016.

Corn muffins - simple but delicious homemade baking. Preparing such buns is not at all difficult, and corn flour gives them special taste And delicate aroma. The buns are moderately sweet and very soft. If desired, these corn buns can be topped with your favorite syrup, especially lemon syrup.

List of ingredients

milk - 270 ml
wheat flour - 3 cups
corn flour - 1 heaped glass
eggs - 2 pcs
fresh yeast - 20 g
butter- 50 g
sugar - 2-3 tbsp. spoons
vanilla sugar- 1 sachet
walnuts, hazelnuts - to taste
raisins - to taste
lemon zest - 1 teaspoon

Cooking method

Dissolve yeast and a teaspoon of sugar in 100 ml warm milk and let stand for 10 minutes.

Add 100 g of wheat flour, mix well and let the dough rise for another 40 minutes.

While the dough is rising, heat the remaining milk in a saucepan, add the rest of the sugar and put the butter. Place on fire and boil.

Add corn flour to boiling milk and mix thoroughly. Remove the saucepan from the heat, cover and leave for 30 minutes.

In a separate bowl, beat the eggs.

Pour the eggs into the prepared dough. Add the brewed corn mixture and mix thoroughly.

Add vanilla sugar, lemon zest (you can use nuts or raisins). Mix again. As a result, you should get a mass with a viscous consistency.

Gradually add flour and knead elastic dough. Cover the dough with a thick towel and place in a warm, dry place for about 1 hour.

After time has passed, we take out the finished dough.

Roll out the dough into a fairly thick rope and cut it into pieces.

I got 12 pieces weighing about 80 g. Roll them into balls and leave for 10 minutes under the film.

Roll each piece into a rope...and form buns. “Tie” a knot from the tourniquet, leaving a long end.

Then tuck this end into the middle of the knot from the top down.

Place the buns on a greased baking sheet and let stand for 15 minutes, covered with cling film.

Heat the oven to 180* and place the buns in it and bake for about 30 minutes until golden brown.

It’s very tasty to pour over these buns lemon syrup or make icing from powdered sugar with lemon juice.

The buns are moderately sweet, soft, combination vanilla sugar And lemon zest Reminds me of the aroma of Easter cakes.

Bon appetit.

Calories: Not specified
Cooking time: Not indicated

Ingredients for the dough:

- warm water – 0.5 cups (faceted glass 250 ml.);
- fresh baker's yeast – 15 g;
- wheat flour – 3 tbsp. with a high slide;
- salt – 1.5 tsp. (without slide);
- sugar – 1.5 tbsp. (no slide).

For the test:

- ripened dough;
- warm water – 0.5 cups;
- wheat flour – 270-280 gr.;
- corn flour – 50 gr.;
- vegetable oil – 3 tbsp;
- corn grits finely ground – 2 tbsp. for sprinkling buns.

Recipe with photos step by step:

For quick dough mix fresh yeast, salt and sugar. Heat the water to a temperature slightly warmer than room temperature.




Pour in half a glass of water, stir with yeast, sugar and salt. Sift into yeast water three heaped tablespoons of wheat flour.




Mix. Knead the large lumps, leave the small ones. The structure of the dough does not have to be uniform, the main thing is that there are no dry areas of flour left. Cover and put in a warm place for half an hour.




In 30 minutes the dough will grow, but not very much. Longer proofing is not needed; you can knead the dough right away.






Stir the dough. In another bowl, larger in volume, sift 250 grams of wheat flour, add corn flour (it is not sifted).




Pour the dough into the flour mixture. Quickly mix it with flour.




Pour in half a glass of warm water and vegetable oil. Mix everything thoroughly with a spoon and collect it into a loose lump. Sift a little flour (20-30 grams) onto the table, lay out the dough and knead it well with your hands. The structure will be soft, elastic, and kneads easily.




After about ten minutes of vigorous kneading, the dough will be ready. Return it to a greased bowl and sprinkle with a thin layer of wheat flour.






Cover and leave warm for an hour and a half. When proofing, do not open or disturb the container with the dough, much less move it from one place to another - yeast dough does not like this. Knead before cutting.




Divide the dough in half. Then we divide each piece into 5-6 smaller pieces, weighing about 60 grams.




Cover with your palm, rotate clockwise, rolling into koloboks. Cover with a towel and leave to rest for ten minutes.




To form buns, press each bun with your palm and stretch it into an oval layer.




nRoll it up, not tightly, so that the dough rises during proofing.




Line a baking tray with baking paper. Place the buns at a distance; they will still rise before baking. Leave for half an hour. Preheat the oven to 200 degrees. Before baking, coat the tops of the buns with milk or water, sprinkle with finely ground corn grits or flour.




Place in a preheated oven and place on the middle tier. Bake for about 20 minutes until the top is browned. We take it out, remove it from the baking sheet onto a wooden board and cover it, let the buns rest and gradually cool down. Unlike wheat bread and buns made from wheat flour, baked goods with the addition of corn flour are more porous in structure and remain fresh and soft for three to four days. Happy Baking and Bon Appetit!

This article talks about the benefits of corn flour and bread products based on it. Every housewife should learn how to cook delicious and healthy bread made from corn flour without wheat flour.

The benefits of corn flour

Corn flour and its benefits

Fans cornbread claims to be an incredibly healthy gluten-free product. It is known that corn, the raw material for flour, is ahead in concentration nutrients almost all types of vegetables. Corn kernels contain in their rich composition salts of a number of substances that are useful for the functioning of organs and systems human body. These are calcium, magnesium, phosphorus, potassium and iron. It is noteworthy that heat treatment corn implies the preservation of most useful components its composition. Please note that corn contains B vitamins and starch that is easily absorbed by our body. The percentage of fiber in flour can vary and depends on the purification measures taken by the product.

Industrial and nutritional value This cereal is abundant, so corn flour is not in short supply and is sold in any store. There is no foreseeable shortage of corn in our region, since we are dealing with a high-yielding crop that is ahead of others in this regard traditional cultures, such as rye and wheat. The main difference from wheat is the absence of gluten in corn. This is an important fact, relevant for those people who have been diagnosed with the hereditary pathology of celiac disease, which is expressed in intolerance to gluten from cereals. Gluten-free foods are often preferred by supporters of a healthy lifestyle and anyone who wants to normalize body weight.

Harm of corn flour

In the media, in addition to the usefulness and nutritional value of corn bread, contraindications are discussed. These include health conditions in which eating such bread is not beneficial. These are serious gastrointestinal diseases and liver pathologies. Despite this, for most adults and children, this product is appropriate in the diet because healthy body he is incapable of harm.

Speaking about corn flour, one cannot fail to mention that it is characterized by different quality, depending on the manufacturer. Its harm may be due to the presence of genetically modified components in the composition. Today there is a certain probability of stumbling upon such a product in the mass market. retail outlets, as the industry for growing genetically modified crops is constantly growing. If you come across such flour, then there is a probability of harm to your health.

Cornbread

You may notice that corn flour is not very popular in the home baking industry. This fact occurs due to the special composition of the grains, which lack gluten proteins. This means that the baking characteristics of such flour are low. But this does not mean that it is impossible to bake cornmeal bread without wheat flour. In fact, if you strictly follow the technology, you will get wonderful homemade bread, you just need some practice in this area. You will notice that the properties of corn baked goods are significantly different from the traditional rye and wheat bread products that many of us are accustomed to.

If you want to get lactose-free bread at the end, then instead of milk you will have to use almond milk, water or other substitute. Using flour of different degrees of grinding allows you to get the right texture finished product. Instead of coarse flour, you can use polenta. When implementing this recipe, it will take about 10 minutes to prepare the products, and the actual cooking will take 20 minutes. It turns out that within half an hour you will have a loaf of real corn bread in front of you.

Product set:

• finely ground corn flour - ¾ cup;
• coarse corn flour - ¾ cup;
• rice flour - ¼ cup;
• olive oil - 3 large spoons;
• granulated sugar - a large spoon;
• baking powder - 3 small spoons;
• a glass of milk;
• eggs - 2 pieces;
• salt - half a small spoon.

Instructions:

• take a large container and combine all types of flour, salt, sugar and baking powder;
• instead of sifting, you can intensively beat the flour using a whisk;
• mix butter, eggs and milk, for this you will need a separate container;
• mix the liquid ingredients with the flour mixture until smooth;
• grease a baking dish suitable for bread, and also sprinkle it with cornmeal or line it with special paper intended for baking;
• pour the prepared and well-mixed mixture into a mold and place it in an oven preheated to 220 degrees;
• The baking time will be approximately 20 minutes; you can independently assess the degree of readiness of the bread by piercing the center of the baked goods with a toothpick (a sign of the readiness of the bread is the dryness of the toothpick just removed from it).

So, we learned how healthy and harmful corn is and learned how to bake bread from corn flour without wheat flour. Consume bread products reasonable. Enjoy your meal.