Corn rolls

Wow, my people, who hate me to write recipes, there are so many of them and I don't like them ... these rolls (and there will be others) that I have to write down so that I can make them again when I need them.

Ingredients for 8 people:

450 g of special flour

150 g coarsely ground corn flour

10 g of dry yeast

1 and a teaspoon of salt

1 teaspoon sugar

60 g of melted butter

1 egg

250 to 300 ml of warm milk or buttermilk

Filling ingredients of your choice

hot dogs, hot cream cheese, feta cheese

and more:

1 beaten egg with a little milk or water to coat the dough

seeds of choice

Preparation

1.

Sift flour, add salt, sugar, corn flour, dry yeast, mix everything together.

Heat the milk or buttermilk to keep it warm but not hot and pour it into the flour, add one egg, which you have previously lightly beaten with a fork, and melted and cooled butter.

Knead the dough.

Pour on the work surface and make a good dough.

Depending on the flour, you may need to add more, a little, special flour while kneading the dough until you get a smooth dough that does not stick to your hands.

Shape the dough into a ball, coat with a little oil and return to the pan, cover and leave in a warm place for the dough to rise.

2.

Pour the risen dough on the work surface and divide it into 4 equal parts. Sprinkle them with flour below and above, cover and leave for ten minutes for the dough to "rest" once more.

Spread each part on a floured work surface as much as you like your muffins to be big ... my dough is always thinner because I like to see those threads that there are more of them, but I also like to see "chunks".

Cut into 6 or 8 parts, put the filling on each part as desired, cut down where the triangle is several times with a pizza cutter and wrap in a bun.

I cut some into 6 parts, some into 8.

Cover the baking tray with baking paper and arrange the muffins with a small space between them.

When you have finished rolling the muffins, cover and let the dough rise once more.

The muffins will grow so much that they will be glued next to each other, if you don't like them, then prepare two trays. (I didn't mind)

Coat the risen muffins with beaten egg with a few drops of water or milk, sprinkle with seeds of your choice and bake in a preheated oven at 175 ° C without a fan for about 25 to 30 minutes or until nicely browned.

Cover the baked rolls with a clean kitchen cloth and leave to cool.

Serve warm with yogurt or kefir.

They are also great the next day, they just need to be warmed up briefly.

3.

I usually serve these muffins with mustard and ketchup or hot sauce.

4.

Pleasant !!!