Mike van de Elzen: Creamed corn on oat bread rolls

Author
Mike van de Elzen,
Publish Date
Sun, 7 Mar 2021, 11:15AM
(Photo / Getty)
(Photo / Getty)

Mike van de Elzen: Creamed corn on oat bread rolls

Author
Mike van de Elzen,
Publish Date
Sun, 7 Mar 2021, 11:15AM

Mikes Creamed Corn on Oat bread rolls

6 x fresh corn
2 tbsp unsalted butter
2 tbsp creme fraiche
salt and pepper

Rolls
400ml warm water
2 tsp dried yeast
2 tsp brown sugar
100g wholemeal flour
500g strong flour
1 tbsp Himalayan salt
2 tbs oil
1 egg
1 tbsp milk
2 tbsp oats to garnish

Ensure your corn is peeled well and remove any treads from the cob. Using a coarse grater grate the corn from the husk. I would put the corn and grater into a large bowl as you will find bits flying off everywhere! Place the corn into a pot along with the butter and slowly heat stirring all the time. The the mixture will slowly come up to the boil and as it does it will thicken. Check the doneness of the corn and if it tastes a touch raw contine to cook. Remove from the heat and add in the creme fraiche and season. Serve over you freshly ripped and toasted oatmeal rolls

For the rolls
Place warm water in a small bowl and sprinkle over yeast. Stir in sugar and leave to ferment for about 15 minutes. Combine flours and salt in a mixer bowl. Pour oil into fermented yeast and add to flour mixture. Knead with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size.

Knock dough back and divide into 12 equal sized pieces. Form into balls, lay out on a baking tray and rest for 10 minutes. To make eggwash, whisk together egg and milk. Brush rolls with eggwash, sprinkle with oats, and bake for 30 minutes.