Name: Yema Rolls
Yield: Makes 1 dozen rolls
Ingredients: 100 grams (½ c + 3½ tbsp) medium-grind cornmeal; 30 grams (1½ tbsp) honey; 30 grams (¼ c) white rye flour; 9 grams (1½ tsp) fine sea salt; 1 gram (generous ¼ tsp) instant yeast; 0.2 gram (pinch) instant yeast; 100 grams (¼ c + 2½ tbsp) cold whole milk; 7 large eggs; 220 grams (1½ c + 1 tbsp) white flour, plus additional as needed for working with the dough; Dusting Mixture, for the linen liner and shaped rolls; 185 grams (½ c + 3½ tbsp) cold whole milk

Preparation info

Makes
1 dozen
rolls

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

I have to admit that I was unimpressed with much of the bread I encountered during the years I spent traveling through Latin America, the main exception being that miraculous bread I that was the inspiration for my Pancito Potosí. If I had to pick one other Latin American bread that interested me and was sometimes reasonably good, it would be pan de yema, or egg yolk bread. The method in Central America, where this bread is most popular, involves in