Cornmeal Millet Rolls

This past week, Jewish people worldwide observe the fast of the Seventeenth of Tammuz, a fast that commemorates the seige that surrounded the Temple before it was destroyed three weeks later. It's become sort of a tradition here in the dorms to break the fast together, pot luck style. I almost always make rolls for the beginning of the meal. Inspired by the very successful Orange Millet Muffins, I decided to make these Cornmeal Millet Rolls, a recipe adapted from Beth Hensperger's The Bread Bible. These rolls were equally as successful as the muffins. They had a really beautiful yellow crumb and was altogether extremely flavorful. I let them rise twice in the refrigerator and I think that definitely contributed to to its excellent flavor and crisp crust. If you have the time, I recommend you opt for that method. These were devoured within a matter of minutes. I'm coming to realize that above anything else, no one can resist fresh bread.

Cornmeal Millet Rolls
adapted from The Bread Bible

3/4 cup water
2 tbsp orange juice
1 tbsps vegetable oil
2 cups bread flour
1/3 cup cornmeal
1 1/2 tbsp raw millet
3/4 tsp salt
1 1/4 tsp yeastIn a large bowl place all of the wet ingredients except the flour.Whisk to combine.Add the flour, and mix to form a shaggy dough.

Turn the dough out onto a floured surface,and knead until a smooth dough forms.Place in a bowl to rise.Here is the dough doubled.Deflate the dough and allow to rise again in the refrigerator. When you're ready to scale the dough, turn the dough out onto a lightly floured surface.Scale them into about eleven pieces.Roll them into balls and place in a parchment lined baking pan.Allow these to either rise again at room temperature or cold proof in the refrigerator until you're ready to bake them. Preheat the oven to 350. Bake until really golden brown. Remove from pan and transfer to a wire rack. Enjoy hot with butter or jam, or as I enjoy it, all by itself. They are extremely good by themselves.