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Libolo lelicembu (corn bread rolls): recipe illustration
Snacks & baking

Libolo lelicembu (corn bread rolls)

Small soft rolls made with cornmeal, lightly sweetened and flavoured with butter. Eaten at snack time or for breakfast, still warm.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

299 kcal per serving

Protein
6.4 g
Carbohydrates
44.5 g
of which sugars
7.7 g
Fat
10.1 g
Fiber
1.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix both flours, the sugar, yeast and salt in a bowl.
  2. Add the softened butter and rub it in with your fingertips until the texture is sandy.
  3. Add the beaten egg and warm milk, then knead for 8 minutes until you have a supple dough.
  4. Cover and let it rise for 1 hour somewhere warm, until doubled in size.
  5. Divide the dough into 8 balls, place them on a baking sheet lined with parchment and let them rise for 20 minutes.
  6. Preheat the oven to 190 °C and bake the rolls for 18 to 20 minutes, until golden.
  7. Let them cool slightly on a rack before serving.

Variations and tips

Yeast-free version. Replace the yeast with 2 teaspoons of baking powder and reduce the baking time to 15 minutes.

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Original Ecomely recipe.