Stand Mixer - Essential for mixing dough efficiently, ensuring consistent texture in your cornstalk rolls.
Rolling Pin - Useful for evenly rolling out the dough to achieve desired thickness before baking.
Parchment Paper Sheets - Facilitates easy transfer of dough onto baking sheets, preventing sticking and aiding in cleanliness.
Baking Sheet / Half-Sheet Pan - Provides space for the rolls to rise properly and ensures even baking.
Rolling Pin with Adjustable Pressure Settings - Allows precise control over dough thickness, beneficial for achieving consistent results.
Pastry Cutter or Dough Sheeter (Optional) - While not strictly necessary for this recipe, these tools can help in shaping and preparing the dough efficiently if needed.
Silicone Baking Mat / Reusable Parchment Liners - Eco-friendly options that can be used to line baking sheets, providing a non-stick surface while being oven-safe.
Bench Scraper - Useful for cutting and portioning dough accurately before it rises or is shaped into rolls.
1 1/2 teaspoon active dry yeast (from a 1/4-ounce package)
1 1/4 cups warm water (105-115°F), divided
1 teaspoon mild honey or sugar
2 1/2 cups all-purpose flour plus more for kneading and dusting
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1 1/2 teaspoon salt
1/2 cup plus 2 tablespoon stone-ground yellow cornmeal, divided
Equipment: a spray bottle filled with water
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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