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Corn and Jalapeño Rolls
KAREN'S KITCHEN STORIES15Ingredients
105Minutes
1010Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5.3 oz. cornmeal
- 22.7 oz. whole milk
- corn (soaker)
- 2.2 oz. honey
- 3 Tbsp. vegetable oil (divided, 1 T. to saute the jalapeño)
- 1 1/2 tsp. malt powder (diastic)
- 16.1 oz. bread flour (I used King Arthur Flour)
- 4 oz. corn flour (I used Maseca)
- 1 tsp. instant yeast
- 4 oz. corn kernels (fresh or frozen)
- 1 jalapeño (large, diced)
- 0.7 oz. salt
- 1 egg (and water for egg wash)
- rolls (optional)
- corn meal (optional)
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NutritionView More
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1010Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1010Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat5g25% |
| Trans Fat0g |
| Cholesterol75mg25% |
| Sodium2440mg102% |
| Potassium760mg22% |
| Protein34g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate169g56% |
| Dietary Fiber9g36% |
| Sugars26g |
| Vitamin A20% |
| Vitamin C6% |
| Calcium45% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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