Corn rolls

Name: Corn rolls
Prep time: 45 min
Total time: 145 min
Yield: 24
Ingredients: 200 g cornmeal; 400 g white flour; ½ cube yeast; 3 dl milk; 1 corn cobs; a little medium-fine polenta; 2 tsp salt; ½ bunch rosemary

bake Baking piquant

Total: 2 hr 25 min. | Active: 45 min.

vegetarian

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There's always a shortage of bread rolls in our house in the mornings. So, every now and then I like to bake extra supplies in advance. These corn rolls are simple, yet have a unique appeal! They're ideal for breakfast but will also make a great addition to a BBQ buffet.

Recipe by:
Claudia - stylingqueen

Ingredients

for 24 pieces

Corn
1	corn cob, cut in half
	salted water, boiling

Dough
400 g	white flour
200 g	cornmeal
½ cube	yeast (approx. 20 g), crumbled
2 tsp	salt
½ bunch	rosemary, finely chopped
3 dl	milk

To shape the rolls
a little	medium-fine polenta

How it's done

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.

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