Bayou Grilled Molasses Rolls Recipe

How to make it

---

• (Prep time includes 1 ½ to 2 ½ hours for the dough to rise)
• Combine the yeast with the molasses and 2 tablespoons of the warm water in a large bowl and let it stand, 5 to 10 minutes until foamy.
• Stir in the remaining water, 1 ½ cups all-purpose flour, the whole-wheat flour, 3 tablespoons cornmeal, and ½ teaspoon salt to form dough that is soft and workable but not sticky.
• Knead the dough 6 to 8 minutes until smooth and elastic on a floured work surface, or in a food processor or a mixer fitted with dough hooks. Add more all-purpose flour, if necessary.
• Use ½ tablespoon of the oil to lightly oil a large bowl. Place the dough in the bowl and brush the top with another ½ tablespoon oil.
• Cover with a dampened kitchen towel and let rise 1 to 2 hours until doubled in bulk.
• Punch the dough down, cover again, and let rise again about 30 minutes until doubled in bulk.
• Punch the dough down and divide it into 6 equal pieces. Roll each piece into a ball and keep covered with a damp kitchen towel.
• Preheat oven broiler to high.
• Lightly dust worktop and rolling pin with flour. Roll out the balls one at a time (keeping the others covered) to form circles 5 inches in diameter and 1/8 inch thick.
• Lightly dust the circles with cornmeal and stack them on a plate with plastic wrap or waxed paper in between each dough circle.
• When ready to bake, brush the circles with the remaining oil and place 3 at a time, evenly spaced, on the oven broiler pan. Set pan ¼ the way down from the top heating element.
• Broil, turning once with tongs, until puffed and golden brown, 2 to 4 minutes per side.
• Sprinkle the rolls with ground pepper. Serve immediately with fresh butter.