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Corn rolls
45 m active | 2 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 100
  • Fat about 1g
  • Carbohydrates about 19g
  • Protein about 3g
This is needed
This is needed for 24 pieces
  • salted water, boiling
  • 1 corn cobs, cut in half
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 400 g white flour
  • 200 g cornmeal
  • 2 tsp salt
  • 3 dl milk
  • 0.5 bunch rosemary, finely chopped
To shape the rolls
  • a little medium-fine polenta
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And that's how it's done
And that's how it's done
Cook the corn cobs in boiling salted water for approx. 25 mins. Remove, allow to cool slightly, remove the corn kernels from the cobs.
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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