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Egg-free Chewy Corn Rolls Recipe

Egg-free Chewy Corn Rolls Recipe
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Serving : 10
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Prepare the ingredients before making Egg-free Chewy Corn Rolls in your home. Then, follow these steps below to serve Egg-free Chewy Corn Rolls for your family or friends.

Ingredients: Egg-free Chewy Corn Rolls

  • 200 grams Bread (strong) flour
  • 4 grams Instant dry yeast
  • 2 grams Salt
  • 15 grams Sugar
  • 1 Water
  • 120 ml combined Canned corn liquid, water
  • 30 grams Butter
  • 70 grams Canned corn kernels, drained

How to Make Egg-free Chewy Corn Rolls

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Egg-free Chewy Corn Rolls in your home by yourself.

    Step 1
  • Drain the canned whole corn. If there is too much moisture, the dough will become sticky, so if possible, let the corn sit in a colander overnight.
  • Step 2
  • Combine the juice from the canned corn with water to a total of 120 ml liquid. If there is no liquid, water alone is fine.
  • Step 3
  • Combine all of the ingredients except for the butter and whole corn, then add the butter midway through mixing. In a bread maker, knead for 10 to 15 minutes. Knead for 20 to 30 minutes by hand.
  • Step 4
  • Spread the dough and add the drained corn.
  • Step 5
  • Wrap the corn, then repeat the process of kneading and stretching and folding. The corn will come out of the dough and become sticky, so mix in.
  • Step 6
  • After mixing, form a ball, put it in a bowl, cover with a lid or plastic wrap, then allow it to rise for 40 minutes to 1 hour for a 1st proving. (At a room temperature of 20C°, this took 1 hour.)
  • Step 7
  • It should look like this. Coat your fingers in flour and poke a hole; if it doesn't close up, then they're ready. (The hole should slowly get smaller.)
  • Step 8
  • Divide the dough into 10 pieces with a scraper or similar implement, then roll them into balls (about 43 g each). They should be sticky, so dust your work surface.
  • Step 9
  • Wrap in plastic to prevent from drying out, then let sit for 20 to 30 minutes.
  • Step 10
  • Reshape the balls, place them on a baking tray, then allow a final proving. It should take anywhere from 30 minutes to 1 hour. (It took me an hour with a room temperature of 20°C.)
  • Step 11
  • Preheat the oven to 200°C. After the dough rises, make a single vertical slash in the dough with a baguette knife.
  • Step 12
  • Mist with water before putting into the oven, then bake for 15 to 20 minutes in the oven preheated to 200°C. When cut, they should look like this.
  • Step 13
  • This recipe is adjusted to suit the winter months. When it's warm in the spring and summer, it might be best to reduce the amount of liquid. (I will add more on this another time.)
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