Corn Onion and Corn Rolls
Delight your taste buds with these irresistible Corn Onion and Corn Rolls, the perfect fusion of soft, homemade bread and a savory, spiced filling. These golden-brown rolls are filled with a delicious blend of sweet corn kernels, sautéed onions, garlic, and a hint of black pepper, offering a balance of sweetness and spice in every bite. With a fluffy, yeast-raised dough that’s easy to prepare and a golden finish from an egg wash, these rolls are as beautiful as they are flavorful. Perfect as a warm snack or appetizer, they’re ideal for family gatherings, picnics, or cozy evenings at home. Add an optional garnish of sesame seeds for a touch of nuttiness, and enjoy the irresistible aroma and taste of freshly baked goodness!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 1 cup Sweet corn kernels (cooked or canned, drained)
- 1 medium Onion (chopped finely)
- 1 tablespoon Butter
- 2 cloves Garlic (minced)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Chili flakes (optional)
- 1 Egg (beaten, for egg wash)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
In a large mixing bowl, combine flour, dry yeast, sugar, and salt.
Add warm water and olive oil to the dry ingredients and mix until a soft dough forms. Knead the dough for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the filling. Heat the butter in a skillet over medium heat and sauté the chopped onion for 2-3 minutes until softened.
Add the minced garlic, cooked corn kernels, black pepper, and chili flakes (if using) to the skillet. Cook for another 2-3 minutes, stirring occasionally. Remove from heat and let the filling cool completely.
Once the dough has risen, punch it down to release the air and divide it into 8 equal portions.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out each portion of dough into a small circle or oval. Place 1-2 tablespoons of the corn and onion filling in the center of each circle.
Fold the edges of the dough over the filling and pinch to seal, forming a roll or pocket shape. Place seam-side down on the baking sheet.
Brush the tops of the rolls with beaten egg for a shiny finish. Sprinkle sesame seeds on top, if desired.
Bake for 20-25 minutes, or until the rolls are golden brown and fully baked.
Let the rolls cool slightly before serving. Enjoy warm as a snack or appetizer!
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 32.7 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 145 mg | 11% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
