Sweet Corn Bread Rolls

  • 4 cups bread flour or bread mix
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp golden syrup in 1/2 cup warm water
  • 3 tsp dried yeast
  • 1 egg
  • 1 tin (420g) creamed corn
  • 1/2 tin water
  1. Start the yeast in the sugar water
  2. Add all the ingredients to the bowl of the Kenwood Chef – or Mixmaster – and knead with the dough hook 
  3. Adjust the water/ flour if necessary until the dough is the right texture and does not stick to the bowl
  4. Knead well then cover the bowl with a damp tea towel and leave to let the dough rise until it has doubled in size. 
  5. Knead again, divide into balls and lay out on a greased baking tray or baking parchment
  6. Cover with a damp tea towel and leave until the rolls have risen again
  7. Meanwhile, Preheat the oven to 220 C 
  8. Bake for 12-15 minutes.




About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in bread and tagged , , . Bookmark the permalink.

please comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s