Recipe

Crunchy polenta rolls

Jul 27, 2013 2:00pm
  • 25 mins preparation
  • 35 mins cooking
  • Makes 12 Item
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Ingredients

Crunchy polenta rolls
  • 1 tablespoon dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 cup plain bread flour, plus extra, to knead
  • 1 cup polenta, plus extra, to sprinkle

Method

Crunchy polenta rolls
  • 1
    Combine 1 cup lukewarm water, yeast, sugar and salt in a small bowl.
  • 2
    Half-fill a sink with warm water; stand bowl in water 10 minutes or until yeast mixture is frothy. Replace water.
  • 3
    Place flour and polenta in a large bowl. Make a well at the centre; stir in yeast mixture. Using hands, gather dough into a ball.
  • 4
    Knead dough on a floured surface 8-10 minutes, or until smooth and elastic. Place dough in a large oiled bowl; cover with plastic food wrap. Stand in warm water 45 minutes, or until dough has doubled in size.
  • 5
    Preheat oven to moderate, 180°C (160°C fan-forced).
  • 6
    Lightly sprinkle a large baking tray with extra polenta. Punch down dough. Knead on a floured surface 2-3 minutes, or until smooth.
  • 7
    Divide into 12 portions. Poll each portion into a ball. Place on prepared tray. Press gently to 6cm diameter. Using a small sharp knife, score top of dough twice.
  • 8
    Cover with a clean tea towel. Stand in a warm place 15 minutes, or until risen. Bake 35 minutes, or until rolls sound hollow when tapped on base.

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