Crunchy Polenta Rolls

1. 1

   Combine 1 cup lukewarm water, yeast, sugar and salt in a small bowl.

2. 2

   Half-fill a sink with warm water. Place bowl in water 10 mins or until yeast mixture is frothy. Replace water.

3. 3

   Place flour and polenta in a large bowl. Stir in yeast mixture. Using hands, gather dough into a ball.

4. 4

   Knead dough on a floured surface 8-10 mins, or until smooth and elastic. Place dough in a large oiled bowl; cover with plastic food. Let stand in warm water 45 mins, or until dough has doubled in size.

5. 5

   Preheat the oven to 350u00b0F.

6. 6

   Lightly sprinkle a large baking pan with additional polenta. Punch down dough. Knead on a floured surface 2-3 mins, or until smooth.

7. 7

   Divide into 12 portions. Poll each portion into a ball. Place on prepared pan. Press gently to 2 1/2-inch round. Using a small sharp knife, score top of dough twice. Cover with a clean tea towel. Let stand in a warm place 15 mins, or until risen.

8. 8

   Bake 35 mins, or until rolls sound hollow when tapped on bottom.

* Per serving · 4 servings · Values may vary.

No additional tips available.