My first attempt baking bread using corn flour. Though we can use corn flour for bread making but it lacks gluten, the most important ingredient to make the yeast bread to rise. You could use corn flour in a yeast bread but should not exceed 20-25%, not half.
Another words, the process are the same as per normal flour. Since I'm using rapid rise yeast I have cut down the rising time to only 30 minutes. It can be done plain without any stuffing, shape according to your liking. Overall the bread is very good and much softer, mine was stuffed with red bean paste
CORN FLOUR ROLLS
Yield 14 rolls
2 1/4 C all purpose flour
3/4 C corn flour
3 T sugar
3 T soft butter
1/2 tsp salt
2 tsp instant yeast
200 ml warm milk
extra butter for glaze
sesame seeds to sprinkle
* Place 1 cup all purpose flour, 3/4 cup corn flour, sugar, butter, salt, yeast and milk in a mixing bowl, blend until well incorporated using wooden spoon or stand mixer.
* Add the remaining flour and forms into a soft dough.
* Transfer dough onto floured board, knead for 5 minutes.
* Divide dough into 14 balls and stuff with filling (if using). Let sit for 30 minutes. Brush top with melted butter. Towards the end of rising time, preheat oven @ 180 C.
* Bake roll for 10-15 minutes or until golden brown. Brush again with butter.
* Cool on rack.
Linking to Bread Baking Day 36