Fennel Seed Polenta Rolls

Ingredients

• 1 cup whole milk, warmed
• 1/4 cup fine polenta or cornmeal
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons fine sea salt
• 2 tablespoons fennel seeds, toasted and lightly crushed
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled
• 1 tablespoon olive oil
• 1 egg, beaten, for brushing
• 1 tablespoon polenta or cornmeal, for sprinkling

Method

1. 1

   In a small saucepan, warm the milk until steaming but not boiling, then whisk in the polenta and simmer gently, stirring, until slightly thickened, about 2 minutes. Remove from heat and cool to lukewarm, about 110°F.

   2:00 · Cook polenta mixture
2. 2

   Sprinkle the yeast and 1 tablespoon of the sugar over the lukewarm polenta mixture and let stand until foamy on top, about 10 minutes.

   10:00 · Proof yeast
3. 3

   In a small dry skillet, toast the fennel seeds over medium heat, shaking the pan often, until fragrant, about 2 minutes. Cool slightly, then crush lightly with a mortar and pestle or the flat of a knife.

   2:00 · Toast fennel seeds
4. 4

   In a large bowl or stand mixer, whisk together the flour, remaining sugar, salt, and crushed fennel seeds.

5. 5

   Add the yeast mixture, egg, melted butter, and olive oil to the flour mixture. Mix until a rough dough forms.

6. 6

   Knead the dough on a lightly floured surface or with a dough hook until smooth and elastic, about 8 minutes.

   8:00 · Knead dough
7. 7

   Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

8. 8

   Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball and arrange in a greased 9x13-inch baking pan.

9. 9

   Cover the shaped rolls loosely and let rise again until puffy and nearly doubled.

10. 10

    Preheat the oven to 375°F. Brush the tops of the rolls with the beaten egg and sprinkle with the extra polenta.

11. 11

    Bake until the rolls are deep golden brown and sound hollow when tapped, 20 to 25 minutes.

    20:00 · Bake rolls
12. 12

    Cool the rolls in the pan for 5 minutes, then transfer to a wire rack and serve warm or at room temperature.

    5:00 · Cool rolls