WITH YOUR WINE

Pull-apart cornmeal yeast rolls

Fall also means baking, and what better kind of baking then rolls for dinner (to pair with your red wine main course)?These rolls aren’t difficult to make, especially in a food processor with a dough blade or dough speed setting; just allow yourself enough time for the dough to rise twice.

Makes eight rolls, about 2 hours

1/2 c yellow cornmeal

1 c water

1/4 c shortening

3/4 tsp salt

2 Tbsp sugar

1/4 to 1/2 c water

1 package yeast (about 2 1/4 tsp)

2 1/2 to 3 c flour

1 egg

1. In a saucepan over high heat, mix the cornmeal and the water, stirring constantly, and bring to a boil. Reduce heat to medium, keep stirring, and add the shortening, salt and sugar. When mixture is thick and well-blended, remove from heat and let cook to room temperature.

2. Put the cornmeal mixture and the rest of the ingredients in the bowl of a food processor, and mix according to the processor’s directions for bread dough. You’ll get a soft and somewhat sticky dough.

3.Remove the dough onto a lightly floured surface and form into a ball, adding more flour if it’s too sticky. Place in a greased bowl, cover with a towel or plastic wrap, and let rise for an hour or until doubled.

4. After dough has doubled, punch it down and divide into eight pieces. Form the pieces into small balls, and place them in a greased 9-inch cake pan.Cover, and let rise until doubled, about 30 minutes. Don’t worry if the balls have risen into each other.

5.Remove the towel and place the pan into a preheated 375-degree oven. Bake for 20 to 25 minutes, until the rolls are golden brown.

Oak Cliffs’ dark shadows

Underneath

what looks, on the surface, like a near-utopian area — where the well-heeled of Dallas stroll to restaurants, cyclists traverse the streets and mommies push baby buggies lurks mystery and dark history that might change the way you perceive our neighborhood, by way of exploring some of its mysteries and lore.

STORY BY RACHEL STONE

BUNCH