Easy, chewy sandwich rolls with the country fresh taste of cornmeal. They're perfect for hamburger buns or torpedo rolls to hold bbq and other saucy fillings.
0 Add the yeast, 1 tablespoon of honey, ginger, and 1/4 cup of warm water to the bowl of your mixer.
1 Set aside until bubbly, [timer minutes=0]about 5 minutes.[/timer]
2 Add the remaining water, honey, and 2 cups of the bread flour.
3 mix until smooth.
4 Add the vital wheat gluten, the butter, salt, and cornmeal with the mixer on low.
5 with the mixer continuing to run add the remaining bread flour a little at a time until the dough pulls away from the sides of the bowl.
6 Knead as directed by the manufacturer, about 6 minutes, adding a little flour if necessary.
7 Turn the dough out on a floured countertop and knead a few strokes to make sure it's thoroughly kneaded.
8 Place in a greased bowl, grease the top, and cover with plastic wrap.
9 At this point you can leave it in the refrigerator overnight to rise.
10 If you aren't letting the dough rise in the refrigerator then let it rise in a warm place until doubled, about [timer minutes=0]90 minutes[/timer].
11 Preheat the oven to 425F.
12 Punch down the risen dough, shape into oblongs or other desired shapes.
13 brush with melted butter and let rise, covered with a tea towel, until almost double - about [timer minutes=0]40 minutes[/timer].
14 Mix the egg yolk with the water and brush on the rolls.
15 Bake for [timer minutes=0]10 minutes[/timer] then brush with more of the egg yolk mixture.
16 Continue to bake until done, about 20 minutes more, depending on the size of the rolls.
17 Remove from the oven and let cool for at least 10 minutes.
18 Use or freeze for up to 3 months.
