Cornmeal and Pine Nut Dinner Twists
| Summary | |
|---|---|
| Prep time | 30 min + 1-2+ hours rising time |
| Cook time | 15-18 min @ 375° |
| Source | Bread for all Seasons (pg 121) by Beth Hensberger |
| Yield / serves | 20 rolls |
| Rating | Very good |
Ingredients
- 1 c pine nuts
- 4 1/2 to 5 c unbleached all-purpose flour
- 1 1/4 c fine- or medium-grind yellow, blue, or white cornmeal, preferably stone-ground
- 1 T salt
- 1 1/2 T active dry yeast (1.5 pkgs)
- 2 c hot water (120° F)
- 4 T unsalted butter, melted
- 1/3 c honey
- 1-2 T unsalted butter, melted, for brushing
Preparation
Preheat the oven to 350. Place the pine nuts on a baking sheet and toast in the preheated oven until lightly golden, 8-10 minutes. Set aside to cool.
In a large bowl with a whisk or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1 cup of the flour, the cornmeal, salt, and yeast. Add the hot water, the 4 tablespoons of melted butter, and the honey and beat hard until creamy, about 2 minutes. Add the toasted pine nuts, and the remaining flour, 1/2 cup at a time, until a soft dough is formed that just clears the sides of the bowl, switching to a wooden spoon as necessary if making by hand. At about 4 cups I switched to the dough hook with the stand mixer.
Turn out the dough onto a lightly floured work surface and knead until soft, springy, and slightly sticky to the touch, 2 to 3 minutes, adding only 1 tablespoon flour at a time as necessary to prevent sticking. The dough should have a rough, tacky quality. Place in a greased deep container, turn once to coat the top, and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.
Turn out the dough onto the work surface and divide into 4 equal portions. Divide each portion into 5 equal pieces; you will have 20 pieces in all. Form each portion into a ball and, using your palms, roll it into a 10-inch-long rope. Tie the rope in a loose knot, leaving the two long ends hanging. Tuck the top end under the knot and the bottom end up and over the knot, tucking them into the center of the roll to form bowknots. Place 2 inches apart on a greased or parchment-lined baking sheet. Brush the tops with melted butter and cover loosely with plastic wrap. Let rise at room temperature until doubled in bulk, about 45 minutes. Twenty minutes before baking preheat the oven to 375°.
Bake in the center of the preheated oven until browned, 15 to 18 minutes. Remove to a rack to cool 15 minutes, then serve warm. Or let cool completely and reheat before serving.
