Crunchy polenta rolls

1.Combine 1 cup lukewarm water, yeast, sugar and salt in a small bowl.

2.Half-fill a sink with warm water; stand bowl in water 10 minutes or until yeast mixture is frothy. Replace water.

3.Place flour and polenta in a large bowl. Make a well at the centre; stir in yeast mixture. Using hands, gather dough into a ball.

4.Knead dough on a floured surface 8-10 minutes, or until smooth and elastic. Place dough in a large oiled bowl; cover with plastic food wrap. Stand in warm water 45 minutes, or until dough has doubled in size.

5.Preheat oven to moderate, 180°C (160°C fan-forced).

6.Lightly sprinkle a large baking tray with extra polenta. Punch down dough. Knead on a floured surface 2-3 minutes, or until smooth.

7.Divide into 12 portions. Poll each portion into a ball. Place on prepared tray. Press gently to 6cm diameter. Using a small sharp knife, score top of dough twice.

8.Cover with a clean tea towel. Stand in a warm place 15 minutes, or until risen. Bake 35 minutes, or until rolls sound hollow when tapped on base.