POLENTA AND CARDAMOM CRISP ROLLS

Polenta Crisp Rolls

One of my fondest food memories from my childhood is me sitting at the kitchen table, drinking milk and eating crisp rolls or skorpor as they are called in Swedish. There were different ways to eat them, you could put butter on them or marmalade but my favourite way was to dip them into the milk and let them soak so that they became softer. Sometimes they got too soft and half the crisp roll remained in the glass and I had to get it with a spoon. I don’t know how many times I must have been doing this, hundreds I suppose. I’m not much of a crisp roll eater nowadays but I still like them, especially when they are crunchy and put up some resistance before they succumb to my grinding jaws. The other day I found a scrap of paper with an old recipe I created years ago but that I obviously wasn’t satisfied with as I had written suggestions for changes. Well the next try was last week, more than ten years later and this time I was satisfied with them. Not too sweet and the polenta flour gives them a nice crunchy texture that I really like!

Polenta Crisp Rolls

POLENTA AND CARDAMOM CRISP ROLLS
about 40

25 g/0,9 oz fresh yeast
500 ml/ 2,1 cups milk
100 g/3,5 oz butter
200 ml/0,85 cup sugar
1 egg
1/2 tsp salt
1 tsp ground cardamom
350 ml/1,5 cup polenta flour
800-900 ml/3,4-3,8 cups flour + more to be added before the second rising

– Melt the butter in small pan, add the milk and let it warm up to about 37°C/98,6°F.
– Mix the yeast with a little of the liquid until it has dissolved. Add egg, sugar, salt and cardamom and mix very well.
– Add the polenta flour and then the normal flour and stir well. The dough will be wet because the corn flour need to absorb the liquid so you better work it with a wooden spoon for about 5 minutes.
– Let the dough rise for 1,5-2 hours.
– Work the dough on a floured surface, adding enough flour to make it an elastic and non-sticky (possibly) dough.
– Divide the dough into 20 parts and work these into small oval or round buns that you put on baking sheets and leave to rise for about 40 minutes.
– Bake the buns in a pre-heated oven (200°C/390°F) for 8-10 minutes. Take them out and turn down the oven to 100°C/210°F.
– When the buns have cooled down a bit, you take a fork and stick it into a bun all around its ‘waist’, in this way it is easier to divide them into halves. Do the same with all the buns.
– Put the crisp rolls to be on baking sheets and dry them in the oven for at least 1 hour.
– Serve with marmalade or any other topping you feel like.

Polenta Crisp Rolls

Some recipes of baking with polenta here on Lucullian, for more see the recipe index:

GLUTEN-FREE ZESTY LIME AND POLENTA COOKIES
POLENTA AND PLUM JAM COOKIES
PEAR & PINE NUT POLENTA CAKE (GLUTEN-FREE)

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