Corn Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g corn flour
- 2 teaspoons salt
- 4 tablespoon rapeseed oil
- 1 cube fresh yeast
- 2 teaspoons sugar
- 6 tablespoon milk
- 400 g spelled flour type 630
- 350 ml boiling water
Print Recipe
Pin Recipe Instructions
- Mix together the crumbled yeast, sugar and lukewarm milk and leave to stand for 15 minutes, covered.
- In the meantime, mix 80 g of corn flour with salt, oil and 350 ml of boiling water and let cool down lukewarm.
- Knead the cornmeal porridge, the mixed yeast, the remaining cornmeal and the spelled flour into a smooth dough, by hand or with the 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 shaped rolls on a baking sheet lined with baking paper, cut into a diamond shape (not a must) and let rise covered in a warm place for about 30 minutes.
- Bake the corn rolls in the preheated oven on the lowest rack for 30 - 40 minutes until golden brown, do not let them get too dark. Then let it cool down on a wire rack or plaster it while it is still hot.
- Top and bottom heat 180 degrees
- Circulating air 160 degrees
- Gas level 3
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