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Crusty Anadama Rolls ~ cold weather brings out the bread making urge in me, and Anadama is probably my favorite earthy, homemade bread of all time. It’s an old New England recipe that’s been around for generations, and if you live on the East Coast you’ve probably heard of it, but it might be new to those of you in other parts of the country. Cornmeal and molasses give it golden color, a chewy texture, and an ever so slight sweetness. It’s absolutely the best bread to serve with soups this time of year, and if you make it into giant crusty rolls, like I’ve done here, it’s even better.  Everybody can grab their own big hunk.  If you’ve never tried it, take advantage of the frigid weather this week to get baking! Every time I make bread I’m reminded of how simple and unfussy the process really is, and it’s taking me a surprisingly long time to unlearn some of the negative associations I have with it.  For instance, kneading is not really back breaking labor, (especially when you let your Kitchen Aid mixer do the job) and dough is actually quite forgiving, it will work with you.  You …


makes 6 large rolls

Total time

0 minutes


  • ¾ cup yellow cornmeal
  • 1¼ tsp salt
  • 3 tbsp butter
  • ¼ cup molasses
  • 1 cup boiling water
  • ¼ cup nonfat dry milk powder
  • 2 cups all purpose flour
  • 1 cup whole wheat flour (or white whole wheat flour)
  • 1 packet (2 1/2 tsp) instant yeast
  • 3 tbsp melted butter for brushing


  1. Set the oven to 350F (do this toward the end of the second rise)
  2. Put the cornmeal, salt, butter, and molasses in the bowl of a stand mixer fitted with the paddle attachment. Add the boiling water and mix to blend. Let sit for about 15 minutes until it is lukewarm to the touch.
  3. Mix in the flours, dry milk, and the yeast until all the flour is incorporated, then cover with plastic and let sit for 20 minutes.
  4. Change to the dough hook, and knead the dough for about 7 minutes on the medium speed of your stand mixer, until it is smooth.
  5. Lightly oil the top of the dough, and cover. Set in a warm place for about an hour, to double in bulk.
  6. Remove the dough to a floured board and divide in half. Then take each half and divide into three equal parts. Take each piece and form it into a smooth round.
  7. Place the rolls in a lightly buttered cast iron skillet, with one in the center and the rest around it. Cover and let the rolls rise in a warm place for 90 minutes. Toward the end of this time, preheat the oven.
  8. Bake the rolls for about 35 minutes until risen and golden.
  9. Just after you remove the rolls from the oven, brush the tops with a little melted butter.
  10. Serve warm with butter.
Contains allergens
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