Fluffy Corn Bread Rolls - Tasty Recollections

corn bread rolls in an orange basket near the grass, pao de milho

Equipment

blender
fine mesh sieve
3 Large Baking Sheets

Ingredients

300 g corn kernels (10.5 oz) see notes
500 ml lukewarm milk (17 oz) 2% or 3%
4 eggs
6 tablespoons sugar
2 tablespoons butter
50 ml neutral oil (1.7 oz)
3 tablespoons cornmeal / cornflour
15 g instant yeast or dry yeast (0.5 oz)
1.1 kg all-purpose flour (39oz) plus up to 200 g extra if sticky
4 teaspoons salt
cornmeal/corn flour for dusting

US Customary - Metric

Instructions

Blend corn with lukewarm milk for 3 minutes. Strain mixture.
300 g corn kernels (10.5 oz), 500 ml lukewarm milk (17 oz)
In a large bowl, mix strained corn-milk with eggs, sugar, butter, oil, cornmeal, and yeast. Cover and let rest for 30 minutes or until bubbly and foamy
4 eggs, 6 tablespoons sugar, 2 tablespoons butter, 50 ml neutral oil (1.7 oz), 3 tablespoons cornmeal / cornflour, 15 g instant yeast or dry yeast (0.5 oz)
Gradually add flour and salt into the sponge, mixing until a shaggy dough forms. Knead by hand for 10–15 minutes or in a stand mixer with dough hook for 8–10 minutes, adding extra flour only if the dough is sticking excessively.
1.1 kg all-purpose flour (39oz), 4 teaspoons salt
The dough is ready when it’s: smooth and elastic, not sticky (should pull cleanly from hands/work surface) and Passes the windowpane test (stretch a small piece of dough thinly between your fingers—if it forms a translucent “window” without tearing, it’s kneaded enough).
Form dough into a ball, place in a greased bowl, cover, and let rise 1–2 hours, or until doubled in size.
Cut the dough into portions of about 60 g each. Shape them into small balls or roll each piece with a rolling pin and then roll it tightly for a longer shape.
Place the rolls on a greased baking sheet, leaving a little space between each roll to allow them to expand.
Cover shaped dough and let rest for 40 minutes, or until nearly doubled.
Dust tops with cornmeal or corn flour.
cornmeal/corn flour
Bake in a preheated oven at 180°C (350°F) for ~35 minutes or until golden brown and hollow-sounding when tapped.
Cool on a rack before slicing. Serve warm or store as directed.

Notes

🥖 Yield

Makes 36 rolls (12 rolls per pan).

🌽 Ingredients

Corn: 300 g kernels (≈ 3 ears, ~1 ¾ cups). Fresh is best, but canned (rinsed) or frozen (thawed to room temp) also work. Never use cold corn—it slows yeast.
Milk: Must be lukewarm, not cold, so the yeast activates properly.
Cornmeal:
- Yellow cornflour – fine and easy to find.
- Bob’s Red Mill cornmeal – coarser, adds more flavor.
- Brazilian cornmeal – fine + flavorful (best option), but harder to find.

🌾 Flour Amount

Start with ~1.1 kg all-purpose flour (≈ 8 ¾ cups).
Add up to 200 g extra (≈ 1 ½ cups) if dough is sticky.
Dough should be smooth, elastic, and not cling to your hands.

📦 Storage

Keeps 2–3 days at room temp in an airtight container.
Freezes well: wrap in plastic + bag, up to 2 months.

Nutrition