Cumin Cornmeal Buns with Green Chile-Cheese Butter Recipe

Cumin Cornmeal Buns with Green Chile-Cheese Butter Recipe

Ingredients:

1 Tbsp of yeast (active, dry)
1/2 c of water (lukewarm)
1 c of milk
1 c of cornmeal
1/2 c of buttermilk
1/2 c of sugar (granulated)
1/2 c of softened butter (or margarine)
2 pcs of eggs
2 tsps of salt
1 tsp of cumin powder
6 c of flour (all purpose)

Additional:
Melted butter (or margarine)
Cumin powder

For the Green Butter:
1/2 c butter (unsalted)
4 oz of chiles (green, canned); drained then chopped
1/4 tsp of salt
3/4 tsp of sugar (granulated)
1/2 tsp of hot sauce (Tabasco)
1-1/2 oz of sharp cheese (Cheddar)

Instructions:

Dissolve the yeast with water inside a large mixing bowl, let it sit till foamy or about ten mins. Heat the buttermilk and milk till slightly warm then add to the foamy yeast.

Add cornmeal, butter, sugar, salt, eggs, cumin, and (2 cups) flour. Stir till blended well. Add just enough amount of flour, letting the dough become stiff.

Turn the dough on a slightly floured surface; knead till elastic and smooth, at about ten mins. Place on a buttered bowl; turn once then cover. Allow to rise till the volume has doubled, about two hours or more.

Punch down the dough then divide in half. Shape each half into 12×8 inch rectangle and brush (melted) butter on top and dust a little cumin. Roll, jellyroll style beginning with longer side and seal by pinching the ends. Slice each rolls to twelve buns, making twenty-four buns.

Arrange them on 2 9×13 inch greased pans. Spread butter and dust a little cumin then cover. Allow to rise till volume has doubled, about an hour. Place inside preheated oven (400 degrees F) and bake for 15-20 mins or till golden.

Place butter, chiles, salt, sugar, Tabasco, and cheese inside the processor; process till it becomes smooth.

>> Cumin Cornmeal Buns with Green Chile-Cheese Butter Recipe