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How to make Herbed wholemeal rolls

Yield = 8
Prep time: 0:25
Cook time: 0:20
Total time: 0:45

Ingredients

640g (4 cups) wholemeal plain flour
1 tablespoon (14g/2 sachets) dried yeast
1/2 teaspoon salt
375ml (1 1/2 cups) lukewarm water
2 tablespoons olive oil
Olive oil, extra, to grease
1/2 cup finely shredded fresh basil
1/4 cup finely chopped fresh chives
1 tablespoon polenta (cornmeal)
Polenta (cornmeal), extra, to dust

Method

Step 1 Combine flour, yeast and salt in a bowl. Make a well in the centre and add water and oil. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl. Turn onto a floured surface and knead for 10 minutes or until smooth and elastic.
Step 2 Brush a bowl with extra oil to lightly grease. Place dough in bowl and turn to coat in oil. Cover with plastic wrap and place in a warm, draught-free place for 45 minutes or until doubled in size.
Step 3 Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 3 minutes or until smooth. Divide into 8 portions. Roll out each portion into a 10 x 18cm rectangle, about 1cm thick. Sprinkle with basil and chives. Starting from short edges, roll up dough portions to enclose herbs.
Step 4 Preheat oven to 250°C. Sprinkle 2 baking trays with polenta. Place rolls, seam-side down, on prepared trays. Cover loosely with plastic wrap and place in a warm, draught-free place to prove for 15 minutes. Brush with water and sprinkle with extra polenta. Bake in oven for 20 minutes or until golden.