Preparation Time: 15 min.
Oven Mode: True Convection / 375°F
Rack Position: 3 (third from bottom)
Total Cooking Time: 15 to 17 min.
Servings: 18 rolls
3 cups all-purpose flour, divided
½ cup yellow cornmeal
1 pkg. active dry yeast
2Tbsp. sugar
2Tbsp. minced parsley
2Tbsp. chopped fresh basil*
1½ tsp. salt
1¼ cup s buttermilk
½ cup water
¼ cup vegetable oil
1 large egg
1 to 2 Tbsp. sesame or poppy seeds
*Italian seasoning or any dried herb (2 teaspoons) can be substituted for basil, if desired.
1. In a large bowl stir together 2 cups of the flour with the cornmeal, yeast, sugar, parsley, basil and salt until combined.
2. In a medium saucepan heat together the buttermilk, water and oil until very warm (120°F to 130°F). Remove from heat and add to the flour mixture with the egg.
3. Beat at low speed of electric mixer until moistened, scraping sides of bowl. Beat 3 minutes at medium speed. Stir in the remaining 1 cup flour until batter is smooth.
4. Cover batter and let rise in a warm place for 30 to 45 minutes until doubles. Stir down dough. Grease 18 muffin cups with shortening. Spoon batter into muffin cups, filling each about 2/3 full. Sprinkle top of batter with sesame or poppy seeds; cover rolls and let them rise again until not quite double, about 30 minutes.
5. While batter is rising, place oven rack on position 3 (third from bottom); preheat oven to True Convection / 375°F. Bake for 15 to 17 minutes, or until tops are golden brown. Turn rolls out onto a cooling rack. Serve warm.
For traditional (non-convection) baking:
Preheat oven using Bake Mode at 400°F. Bake 15 to 17 minutes.
1 SERVING: Calories 138 (27% from Fat), Fat 4 g, Saturated Fat 0.5 g, Cholesterol 12 mg, Sodium 216 mg, Carbohydrates 21 g, Fiber 1 g, Protein 4 g
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