Name: Crusty Cornstalk Rolls
Cook time: 35 min
Total time: 4 1/2 hr (includes rising)
Yield: Makes about 1 dozen rolls
Ingredients: 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; 0; 1 1/2 teaspoon salt; 1/2 cup plus 2 tablespoon stone-ground yellow cornmeal, divided; Equipment: a spray bottle filled with water

Crusty Cornstalk RollsPhoto by Romulo Yanes

The technique for shaping this sculptural loaf is very simple, but the result is dramatic. Once baked, the bread resembles a towering cornstalk, and each roll, or "ear of corn," is torn off the stalk by guests. But it's not just the presentation that makes these rolls worth the effort—they've got the hearty exterior of a French baguette, plus a yeasty, slightly chewy interior.

Cooks' note:

Rolls are best the day theyre made, but whole baked stalk can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.

Recipe notes

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Recipe notes

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