Andama bread is a New England tradition, thought to have originated from 19th-century Massachusetts. This soft bread is made from creamy cashew milk and rich dark molasses. These fluffy rolls would be best paired with all things New England, such as creamy chowders, or they can be used as the bread for a hearts of palm "lobster" rolls.
Anadama Rolls [Vegan]
- 1 cup cashew milk
- 1 cup water
- 2 teaspoons salt
- 1/2 cup cornmeal
- 1/3 cup dark molasses
- 6 tablespoons vegan butter, divided
- 1/2 cup warm water (105°-115°F)
- 1 envelope active dry yeast
- 4 3/4 cups bread flour
- 1 teaspoon sesame seeds
- 1 teaspoon poppy seeds
- In a medium saucepan, bring the milk, water, and salt to a boil. Whisk in the cornmeal a little at a time and cook until mixture thickens and boils, about 2 minutes. Remove from heat and add 2 tablespoons of the butter and the molasses. Whisk to combine. Transfer the mixture to the bowl of your stand mixer. Continue to whisk every few minutes to help the mixture cool to about 115°F, about 15 minutes.
- Meanwhile, add the warm water to a small bowl and sprinkle the yeast on top of it. Set aside until the yeast blooms and the mixture takes on a spongy look, about 10-12 minutes.
- Add the yeast to the cornmeal mixture and stir together. Assemble the stand mixer with the dough hook attachment. With the machine running on low, add the flour one heaping tablespoon at a time to the cornmeal mixture. When all of the flour is incorporated, turn the speed up one to two turns and knead for 4-5 minutes until the dough is smooth and elastic (it will also be a bit sticky).
- Grease a large clean bowl with a teaspoon of butter, then add the dough to the bowl, turning once to coat with butter. Cover with saran wrap and let rise until doubled in size, about 1 hour and 15 minutes.
- Punch down the dough, cover with plastic wrap and let stand 10 minutes.
- Spray two 9-inch diameter cake pans with vegetable spray.
- Sprinkle a work surface with flour. Cut the dough in half and place it on the work surface. Roll the dough into an 9-inch long log. Cut the log into 9 1-inch sections and roll each dough into a ball with floured hands. Arrange the dough in the cake pans.
- If making now let the dough rise for 30 minutes until doubled in volume.
- Position rack in the center of the oven and heat to 400°F. Melt two tablespoons butter and brush over the rolls. Mix the poppy and sesame seeds together and sprinkle over the rolls. Place rolls in the oven and immediately reduce the heat to 350°F. Bake until golden brown, about 30 minutes.
- If freezing and baking later, let the dough rise for 15 minutes, cover with plastic wrap and freeze. When ready to bake transfer the dough to the refrigerator the night before to thaw. When ready to bake, preheat the oven to 400°F. Brush the dough with 2 tablespoons melted butter and sprinkle on the poppy and sesame seeds.
- Place rolls in the oven and immediately reduce heat to 350°F. Bake for 35-40 minutes (allowing 5-10 minutes more than the regular cooking time to account for the cold dough), or until rolls are golden brown.