On days when I am frazzled and fatigued I fall back on some of my recipes where some prior preparation makes things really easy and less time consuming. Overnight Cornmeal Rolls is one such handy and wholesome recipe. Last month when my sister visited us, I made these rolls and served with pasta. Light and simple, it was a good change, required very little involvement in the kitchen and we all enjoyed the meals very much.
Overnight Corn meal Rolls
2 cups all purpose flour
¾ cup coarse cornmeal
1 cup plain yogurt
2 tablespoons olive oil
1 teaspoon salt
2 ¼ teaspoon instant yeast
½ cup water to knead (quantity of water may vary)
In a large bowl whisk cornmeal, 1 ½ cup all purpose flour, salt and yeast.
Heat water, add oil and yogurt and beat lightly.
Add this to flour mix and mix well.
Add remaining ½ cup of all purpose flour and knead on a lightly floured surface.
Knead for 6 to 8 minutes to get smooth dough.
Place in a grease bowl, cover with a greased wrap.
Refrigerate overnight. You can refrigerate from 2 to 24 hours.
Remove from refrigerator. Punch down the dough. Knead again on floured surface for 2 to 3 minutes.
Divide dough into equal size pieces. Shape each piece into a smooth ball.
Place balls in a greased baking tray.
Cover and leave to rise for an hour or till double in size.
Dab the top of the rolls with some water, sprinkle poppy seeds.
Preheat the oven at 180 degrees C
Bake for 20 to 25 minutes or till the rolls become golden brown.
Remove from the tray, cool on wire rack.