Salsa Bread Rolls

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1/2 cup (120 g) homemade or store-bought salsa

1/4 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) whole-wheat flour

2/3 cup (40 g) bread flour

1/3 cup (46 g) cornmeal

2 tablespoons (18 g) vital wheat gluten

1 scant teaspoon fine sea salt

1 1/4 teaspoons bread machine yeast

1/2 teaspoon canola oil, to coat bowl

Almond or other nondairy milk, to brush on tops

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