Recipe ingredients
- 1 tablespoon active dry yeast
- 1/2 cup lukewarm water
- 1 cup milk
- 1/2 cup buttermilk
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1/2 cup butter or margarine, softened
- 2 eggs
- 2 teaspoons salt
- 1 teaspoon cumin powder
- 6 cups all-purpose flour
- Additional melted butter or margarine, about 6 tablespoons
- Additional cumin powder
Recipe method
- Dissolve yeast in the lukewarm water and let sit until foamy, about 10 minutes. Meanwhile, heat milk and buttermilk until barely warm.
- When yeast is foamy, add milk/buttermilk, cornmeal, sugar, butter or margarine, 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.
- Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
- Place dough in a well-greased bowl, turning to coat all sides, and cover. Let rise until doubled in bulk, about 2 hours.
- 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 or margarine 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 or margarine and sprinkle lightly with cumin.
- Cover buns and let rise until doubled in bulk, about 1 hour.
- Bake buns in a preheated 400 degree F oven for 15 to 20 minutes or until golden brown.
Other yeast bread recipes:
Cumin cornmeal buns recipe
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