Someone recently asked me for my recipe for wholemeal & polenta rolls, so here it is for all. They're a favourite with guests at the Pottery House B&B, the polenta gives the rolls a slightly crunchy texture. This makes six rolls as shown in the photo. Wholemeal & Polenta Rolls 225ml water 40g polenta 40g white bread flour 300g wholemeal bread flour 1 tsp salt 1 1/2 tbsp olive oil 1 tsp bread yeast Most bread recipes use butter, I prefer to use olive oil as it gives a softer texture to the final bread. To make the dough I use a bread machine, put the water in the pan, followed by all the other ingredients, with the yeast in last (away form the salt). Put on dough setting, after it's formed a ball during the mixing process check the water content. The dough should be slightly sticky to the touch but the pan should be clean. If the pan paddle is smearing the dough around the pan add a little flour, if the ball is dry to the touch or hard ad