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 Alan

Alone in a sea of spinifex.
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