9 delicious corn rolls

Ingredients for 9 servings:

• 200 ml milk, warm
• 1 bag(s) of dry yeast
• 2 sugar cubes, or 1 heaped tsp
• 250 g corn flour
• 350 g wheat flour
• 200 ml water, warm
• 1 egg(s)
• 30 g butter, soft
• 2 tsp salt

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Dissolve the yeast and sugar in the milk and let stand for 10 minutes. Then mix with the remaining ingredients and knead until all the flour is incorporated and a thick lump of dough forms. Cover the dough and let stand in a warm place for 20 minutes, then shape into 9 equal-sized balls (I use a scale for this), flatten slightly, and place them on a baking sheet (lined with baking paper), leaving at least 2 cm between them. Preheat the oven for 1-2 minutes (!), place the baking sheet in, and let the dough rest in the oven for another 15 minutes. The balls will now have grown a little larger and can be baked without preheating at 180°C for 25-30 minutes until light golden brown. The temperature and baking time are based on a fan-assisted oven; for a conventional oven, increase the temperature slightly and the baking time if necessary. The rolls freeze wonderfully and can be quickly defrosted in the microwave (40-50 seconds at 750 watts) when needed. They taste especially delicious spread with butter (I personally like to eat them with scrambled eggs for breakfast).