Make these sweet corn rolls ASAP, please. You will not regret it.
This may just be a ‘me thing’, but I’ve noticed that sweet corn rolls/bread always turn out a bit dense and rubbery. I decided it was time to come up with my own recipe!
These sweet corn rolls are the things of my dreams (not really, but they’re pretty yummy!). They’re soft, light, airy, and oh-so-tasty.
The reason they’re so nice and soft is because they include milk, an egg, and butter – unlike normal bread doughs that use water.
I garnered the inspiration for this from dinner rolls, which also use the above ingredients instead of water.
These sweet corn rolls are great for sharing, and give off serious tear-and-share vibes.
Rolls this good will have people tearing at each other for their share!
Soft, airy rolls with sweet corn jewels hidden inside…all finished off with a layer of cheese. Who in their right mind would say no?
I made some of these sweetcorn rolls for a picnic with my best friend, and they were truly delish. Fresh rolls up top a mountain just hits the spot!
How to Make the Sweet Corn Rolls
Making bread or rolls seems like a whole lot of hard work, time, and energy; but it’s really not that bad.
All you have to do is mix together a couple of ingredients, knead the dough (and you can even use a stand mixer if you don’t want to get your hands dirty), and then shape and bake it.
The time needed for rising is totally off-hands, the sun does all the work!
For that effort on your part, I think we can safely say that homemade bread/rolls is so worth it!
Making the Dough
Mix together the sweet corn kernels, white bread flour, salt, and yeast in a large mixing bowl.
Next, stir in the milk, egg, and butter, which will give the rolls a distinct softness in comparison to using just water. You will have quite a wet, sticky dough – don’t worry about that yet.
When mixing any type of dough I like to use a fork instead of the wooden spoon that is normally suggested. It’s really just a thing of laziness…a fork is easier to clean than a wooden spoon, and it works just as well!
Kneading the Dough
Now, generously dust the countertop with flour and scrape the dough out onto the countertop. Dust the top of the dough with more flour. You really need quite a bit because the dough in the bowl will be very sticky.
Knead the dough for about 10 minutes, until soft and pliable. You will probably need to add a bit of extra flour as you go along, as you’ll be pressing some moisture out of the sweetcorn kernels. However, add only just enough flour to keep the dough from sticking – you want it to stay nice and soft.
To knead the dough, fold the far edge over the dough, and press down with the heel of your hand. Keep rotating the dough and repeating these actions until the dough is soft and slightly stretchy. You might have some kernels falling out at times – that’s okay, just pop them back in the dough and carry on kneading.
Roll the kneaded dough into a ball and place it into a lightly greased bowl. Cover with a tea towel and place the bowl in a warm place until the dough has at least doubled in size. Mine puffed up tremendously to about three times it’s original size!
Shaping & Baking the Sweet Corn Rolls
Punch down the dough (sad, I know!) and then shape into 12 small balls using your palms.
Line the dough balls up in a greased roasting dish (I found that to be the perfect size, but you can use any ovenproof dish) then cover again and let them rise for an additional 30 minutes.
Lastly, sprinkle the rolls with the optional cheddar, then bake until they are a gorgeous brown and sound hollow when you tap their underside.
Serving & Storing the Sweet Corn Rolls
The sweetcorn rolls are best served fresh and warm, but they’re still yummy the following day, especially if you toast them.
They are fantastic just by themselves, but you could try filling them with some butter, avocado, or cheese (if you decided to leave it off the top).
These rolls make a great lunch time addition. Try serving them up with some coleslaw, or even some carrot salad.
I’ve never tried freezing them but am 99.99% sure that it would work perfectly, as bread generally freezes well. Maybe I would’ve tried if they lasted a bit longer, but they were all devoured!
Light and airy rolls, perfect for sharing. These tasty sweet corn rolls are sure to become a firm favourite! Mix together the sweet corn kernels, flour, salt, and yeast in a large mixing bowl. Stir in the milk, egg, and butter. It will be quite a wet, sticky dough. Generously dust the countertop with the extra flour and scrape the dough out onto the countertop. Dust the top of the dough with more flour, and knead it for 10 minutes, until soft and pliable. You will probably need to add quite a bit more flour as you go along, as you’ll be pressing the moisture out of the sweet corn kernels. However, add only just enough flour to keep the dough from sticking - you want it to stay nice and soft. Roll the kneaded dough into a ball and place it into a lightly greased bowl. Cover with a tea towel and place the bowl in a warm place for about 1 hour, until the dough has at least doubled in size. Punch down the dough and then shape into 12 small balls using your palms. Line the dough balls up in a greased roasting dish (I found that to be a perfect size - but you can use any ovenproof dish) then cover again and let them rise for an additional 30 minutes. Preheat the oven to 200°C. Sprinkle the rolls with the optional cheddar, then bake for about 15 mins, or until they are golden brown and sound hollow when you tap their underside. These are best served fresh and warm, but they’re still yummy the following day, especially if you toast them. I’ve never tried freezing them but am 99.99% sure that it would work perfectly, as bread generally freezes well.
Sweet Corn Rolls
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