corn rolls

Ingredients for 1 servings:

• 200 g corn flour
• 2 tsp salt
• 4 tbsp rapeseed oil
• 1 cube of fresh yeast
• 2 tsp sugar
• 6 tbsp milk
• 400 g spelt flour type 630
• 350 ml water, boiling

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Mix together the crumbled yeast, sugar, and lukewarm milk, cover, and let stand for 15 minutes. Meanwhile, mix 80g of cornmeal with salt, oil, and 350ml of boiling water, and let cool to lukewarm. Knead the cornmeal mash, the mixed yeast, the remaining cornmeal, and the spelt flour into a smooth dough, either by hand or with a food processor (dough hook). Then divide the dough into 12 equal pieces and shape each into a roll. The shape is up to you. Place the formed rolls on a baking sheet lined with baking paper, cut into diamond shapes (not required), and let rise, covered, in a warm place for about 30 minutes. Bake the cornmeal rolls in the preheated oven on the lowest rack for 30-40 minutes until golden brown; do not allow them to overcook. Then let them cool on a wire rack or eat them while still hot. Top and bottom heat 180 degrees Fan oven 160 degrees Gas mark 3