She Who Cooks A Lot

Maple Mustard Filled Cornmeal Rolls

1 3/4 C. lukewarm water
1Tbls. blackstrap molasses
1 1/4 oz. pkg. active dry yeast
1/2 C. yellow cornmeal
1/2 C. whole wheat flour
3 1/2 C. (approx.) unbleached flour
2 tsp. salt
2 Tbls. unsalted butter, softened
1 C. grated Cheddar cheese

Filling
2 Tbls. unsalted butter
2 Tbls. pure maple syrup
2 Tbls. Dijon mustard
freshly ground black pepper to taste

Mix the lukewarm water and molasses in a large bowl and stir in the yeast. Set aside for 5 min., then beat in the cornmeal, whole wheat flour, and 1 C. of the unbleached flour. With a wooden spoon, beat well for 1 min., then cover this sponge with plastic wrap and set aside in a warm, draft-free spot for 15 min.

After 15 min., stir in the salt and softened butter, then begin mixing in the remaining unbleached flour about 1/2 C. at a time, stirring well after each addition. When you have a cohesive, kneadable dough, turn it out onto a lightly floured surface and knead for 7 min., using sprinkles of flour to keep the dough from sticking. Place the dough in a lightly oiled bowl and turn it to coat the entire surface. Cover with plastic wrap and set aside in a warm, draft free spot until doubled in bulk, about 1 to 1 1/2 hours.

While the dough is rising, prepare the filling; melt the 2 Tbls. butter in a saucepan and whisk in the maple syrup and mustard. Bring to a boil, then immediately remove from the heat.
When the dough is fully risen, sprinkle half of the cheddar cheese over the top, then punch it down. Turn the dough out onto a lightly floured surface and knead in the remaining cheese. Let the dough rest, covered in plastic wrap, on a floured surface for 10 min. Butter a 12x18 jelly roll pan or 20 large muffin cups.

Roll the dough intoa rectangle approx. 20 in. long by 12 in wide. Spread the maple-mustard mixture over the rolled out dough up to the short sides and to within 2 in. of each long edge; I find it is easiest just to use my hands to spread it. Dust the surface with black pepper.
Starting with the edge closest to you, begin rolling, keeping it snug but not overly tight. Using the pastry brush or finger dipped in water, lightly moisten the other long edge just as you get to it, then pinch the dough there to seal the log.

Using a sharp knife, saw the dough in half, then cut each half in half. Cut each quarter section ito 5 equal slices, then lay them on the sheet swirl side up, almost touching, or in the muffin tins. On the jelly roll pan, you'll probably get 4 rows of 5.

Cover the rolls loosely with oiled plastic wrap and set aside in a warm, draft free spot until doubled in bulk, usually 30 min. to 40 min.; about 15 min. before they reach this point, preheat the oven to 350. When doubled, bake the rolls for about 35 min. until lightly browned. Cut them apart and transfer the rolls to a cooling rack. If you want to keep them soft, rather than have a chewy, harder crust, brush them with a little melted butter when they first come out of the oven.