Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Corn
Dough
To shape the rolls
How it's done
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Corn
Cook the corn cobs in boiling salted water for approx. 25 mins. Remove, allow to cool slightly, remove the corn kernels from the cobs.
Dough
Mix the flour, cornmeal, yeast, salt and rosemary in a bowl. Pour in the milk, mix and knead to form a soft dough. Knead in the sweetcorn, cover the dough and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To shape the rolls
Sprinkle a little polenta on a sheet of baking paper and roll out the dough into a rectangle (approx. 25 x 40 cm). Cut the dough into 24 pieces using a knife, slide the baking paper onto a tray, cover the dough and leave to rise at room temperature for approx. 10 mins.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool completely on a rack.
| Note: | The rolls can also be made with pre-cooked corn cobs. |
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