Name: Salsa Bread Rolls
Prep time: 20 min
Cook time: 24 min
Ingredients: ½ cup 120 g prepared salsa; ¼ cup 60 ml water, heated to 100°F (38°C); 1 tablespoon 15 ml canola oil; 1 tablespoon 15 ml agave nectar; 1 cup 120 g white whole wheat or regular whole wheat flour; ¾ cup 80 g bread flour; ¼ cup 40 g cornmeal; 2 tablespoons 18 g vital wheat gluten flour; 1 scant teaspoon fine sea salt; 1¼ teaspoons bread machine yeast; ½ teaspoon canola oil (to coat bowl); Almond or other nondairy milk (for brushing tops)

In a medium-size bowl, combine the salsa, water, oil, and agave.
In a large mixing bowl, combine the flours, cornmeal, wheat gluten, salt, and yeast.
Stir the wet ingredients into the dry ingredients.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding more flour as needed.
Shape the dough into a ball.
Lightly coat a large bowl with ½ teaspoon of oil.
Turn the dough in the bowl to coat it with oil.
Cover and let rise for 90 minutes, or until doubled in size.
Punch down the dough and divide it into 4 equal portions.
Shape into rolls or mini baguettes and place on parchment paper or a silicone baking mat.
Loosely cover with plastic wrap and let rise for another 30 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Remove the plastic wrap, brush the tops of the rolls with almond or other nondairy milk, and place the parchment paper on a baking sheet.
Bake for 22 to 24 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
Let cool on a wire rack before serving.

Salsa Bread Rolls

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