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Yeasted Cornmeal Rolls with Sun-Dried Tomato
Golden yeasted rolls built on corn flour and corn starch, flavoured with sun-dried tomato and coriander, with a crackling crust and soft crumb inside.
20 min prep / 90 min total
244 kcal
5.8g protein
8 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 600 mlmilk
warm
- 7 gdry yeast
- 1 tbspsugar-free syrup
- 200 gcorn flour
plus 150g for shaping
- 150 gcorn starch
- pinchsalt
- tspground coriander
- 1 tbspsun-dried tomatoes
chopped
- 40 gmixed seed blend
plus more for topping
Instructions
Whisk 600ml warm milk with 7g dry yeast and 1 tablespoon sugar-free syrup until the yeast dissolves.
Combine 200g corn flour, 150g corn starch, salt, coriander, chopped sun-dried tomatoes and 40g mixed seeds.
Pour the yeast mix into the dry ingredients and stir into a thick batter. Cover and let rest in a warm spot.
Turn the dough onto a surface dusted with 150g more corn flour, divide into rolls and shape each with oiled hands.
Arrange on a greased tray, sprinkle with seed mix and bake at 180°C for 40-, until golden. Cool briefly before serving.
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