Mike van de Elzen: Creamed corn on oat bread rolls

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 milk2 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.

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