Get yourself a decent stainless steel dough cutter and make these very easy no-knead Hand-Cut Cornmeal & Olive Oil Rolls. Great flavour and crust but the star is really Mulino Marino’s extra coarse cornmeal which adds these very visible flecks of golden corn through the door, and on top too if you like.

You can either make the dough in one go, will take about 3-4 hours, or leave the just-mixed dough overnight covered in the fridge, then cut from chilled, rise and bake the next morning. The dough will only need 12 hours in the fridge, so if you want to leave it longer reduce the yeast by half, though you’ll need to experiment.

Makes 8 large sandwich rolls, or 16 smaller dinner rolls

Method

Pour the water into a mixing bowl and whisk in the yeast, cornmeal and malt until the yeast and malt have dissolved. Add the olive oil and flour, stir everything together evenly then cover and leave for 30 minutes. Then sprinkle over the salt and mix again until smooth and elastic. At this point you can cover the bowl and leave overnight in the refrigerator (max 12 hours: for longer you’ll need to reduce the yeast by half and experiment).

The following morning, or when you see the dough has risen by at least half, scoop the dough our gently onto a floured worktop. Fold the dough in by thirds to make a neat rectangle. Then cover and leave for 30 minutes to rest.

Cut the dough into 8 oblong-shaped rolls using your stainless steel dough cutter, then place on two trays lined with non-stick paper. Leave to rise for about 40 minutes or until risen again by half.

Heat the oven to 200C fan. Spray the tops of the rolls with water and sprinkle with extra cornmeal if you like. Bake for about 25 minutes, turning the trays halfway through so they bake evenly. Remove from the oven and leave to cool on a wire rack.