Herbed Wholemeal Rolls

4 cups wholemeal flour
2 sachets dried yeast
1 tsp SIDS SALT & PEPPER
1½ cups lukewarm water
2 tbsp rice bran oil
extra rice bran oil
½ cup shredded basil
¼ cup fine chopped chives
½ tsp SIDS CRAZY SALT
1 tbsp polenta (cornmeal)
Polenta (cornmeal), extra, to dust

Combine flour, yeast and SIDS SALT & PEPPER 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 until smooth and elastic.
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 until doubled in size.
Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 3 minutes until smooth. Divide into 8 portions. Roll out each portion into a 10 x 18 cm rectangle, about 1 cm thick. Sprinkle with SIDS CRAZY SALT, basil and chives. Starting from short edges, roll up dough portions to enclose herbs.
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 until golden.