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Epicurious
Gourmet

Crusty Cornstalk Rolls

By Ruth Cousineau

3.6

(8)

Image may contain Food and Bread
Crusty Cornstalk RollsPhoto by Romulo Yanes

The technique for shaping this sculptural loaf is very simple, but the result is dramatic. Once baked, the bread resembles a towering cornstalk, and each roll, or "ear of corn," is torn off the stalk by guests. But it's not just the presentation that makes these rolls worth the effort—they've got the hearty exterior of a French baguette, plus a yeasty, slightly chewy interior.

Cooks' note:

Rolls are best the day they’re made, but whole baked stalk can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.

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