RUSTIC GRAHAM-CORNMEAL ROLLS

1 package (1 tbsp) active dry yeast
Pinch sugar
1/2 cup warm water (105-115 degrees)
3 tbsp instant nonfat dried milk
1 tsp salt 3/4 cup graham or whole wheat flour
1/3 cup yellow corn meal
1/4 cup corn oil
1/2 cup plain yogurt
2 tbsp molasses
1 egg
About 2 cups unbleached all-purpose or bread flour

In a small bowl, sprinkle the yeast and sugar over the warm water and stir until dissolved. Let stand until foamy, about 10 minutes.

In a large bowl, using a whisk or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the dried milk, salt, graham or whole wheat flour and cornmeal. Add the corn oil, yogurt, molasses, egg and yeast mixture and beat hard until creamy, about 3 minutes. Add the unbleached flour, 1/2 cup at a time to form a soft dough, switching to a wooden spoon when necessary if mixing by hand. The dough should just clear the sides of the bowl. Turn the dough out onto a lightly floured work surface and knead for about 2-3 minutes or until a soft, springy dough is formed that is slightly sticky to the touch; add flour, 1 tablespoon at a time as necessary to prevent sticking. The dough should have a rough, tacky quality. Place in a greased, deep container, turn once to coat the top and cover with plastic wrap. Let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.

Turn the dough onto the work surface. Divide into 12 equal portions and form into balls for round rolls, or into other shapes as desired. Place 1 inch apart on a greased or parchment-lined baking sheet. Brush the top with extra corn oil and cover loosely with 2 layers of plastic wrap, taking care to secure the edges. Immediately refrigerate for 2-24 hours.

WHEN READY TO BAKE:
Let stand at room temperature no longer than 20 minutes; meanwhile, preheat the oven to 375 degrees F.

Bake for 20-25 minutes or until brown.

Make 12 rolls and doubles well.
Adapted from source: Baking Bread by Beth Hensperger