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.
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