3 packets of fresh yeast for bread
2 cups (1/2 cup) of water
2 cups (1/2 cup) of wheat flour
500g of cornmeal
1 1/2 cups (1/4 cup) of butter
3/4 cup (1/8 cup) of vanilla essence
2 eggs
1 pinch of salt
Drops of vanilla extract for brushing
2 egg yolks for glazing
3 packets of fresh yeast for bread
2 cups (1/2 cup) of water
2 cups (1/2 cup) of wheat flour
500g of cornmeal
1 1/2 cups (1/4 cup) of butter
3/4 cup (1/8 cup) of vanilla essence
2 eggs
1 pinch of salt
Drops of vanilla extract for brushing
2 egg yolks for glazing
1
Dissolve the yeast in half the warm water and mix with 1/2 cup of wheat flour
2
Let it rest for 15 minutes and then add the butter, sugar, lightly beaten eggs, remaining water, salt, cornmeal, and vanilla essence, one by one
3
Gradually add the remaining flour until a soft dough forms
4
Cover the dough with a cloth and let it rise to double its volume
5
Divide the dough into two parts, shape the rolls, and place them in a small baking dish with a hole
6
Brush with egg yolk, sprinkle with a little cornmeal, and let it rise again for 15 minutes
7
Bake in a medium oven until golden brown.
