Recipe Wholemeal & Polenta Rolls

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 add a little water. 

If you don't have a bread machine you can mix it in a standard kitchen mixer with a dough hook attachment or by hand following a standard bread recipe.  

Once ready take the dough out cut into 6 and either shape into round rolls and put onto a baking tray, or I put in silicon individual loaf tins. Cover with oiled cling film and then leave in a warm place to rise. I'd give it an hour.

Take off the cling film, sprinkle with more polenta and then bake at 180C for about 15-20 minutes until golden brown.

Serve with butter and home made jam, or fill with a slice of cooked haggis and enjoy!!


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