Sweet Corn Milk Bread
Do you dream of soft, pillowy buns? Sweetened ever so slightly and piled mile-high with pull pork, brisket and/or slaw? Yeah….. me too. No need to wake up- your dreams are coming true. In three short hours, you’ll be sinking your teeth in clouds of bread.Print Recipe Pin Recipe
- 1/3 cup Heavy cream
- 3/4 cup Milk
- 1 Egg yolk
- 1-1/2 tsp Rapid rise yeast
- 1 Tbsp Sugar
- 1 Tbsp Honey
- 2 cups All purpose flour
- 1-1/2 tsp Kosher salt
- 2 ears Corn fresh or grilled from last nights’ BBQ
- Egg wash:1 egg + 1 tsp water
- Whisk together in the bowl of a stand mixer (or a large one if doing this by hand) our cream, milk, yolk, sugar and yeast. Take your ears of corn and, if whole, use your cheese grater to grate the kernels off the cob. The milky stuff on the cob makes everything taste better. You can also sub out 1 cup of frozen corn (defrost it first, then drain).
- Add in the flours and salt and knead in the mixer for about 8 minutes or by hand for about 10 minutes. Cover and allow to rise for 1 hour.
- Kead the dough for another couple of minutes, then shape (see below) and proof for one hour. Lightly brush the egg wash over the proofed bread(s) and bake at 350 for about 25 minutes for loaves.
- Twist two ropes and roll them up like a snail, tucking under to make knots. For loaves, divide into three parts, roll into boules and place in a parchment-lined loaf pan. For dinner rolls, divide the dough into 8 parts and roll into little boules and place them in a round or square pan, nearly touching each other.