Buttery Cornmeal Crescent Rolls

Buttery Cornmeal Crescent Rolls is a roll recipe built around milk, yellow corn meal and instant yeast. Plan on 24 Crescent Rolls and about 147 minutes.

• Yield 24 Crescent Rolls
• Ready in 147 minutes
• Prep 135 minutes
• Cook 12 minutes

Ingredients

• 2 cups milk
• 2/3 cup yellow corn meal
• 1 ½ tablespoons instant yeast
• ½ cup 1 stick butter
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 3 large eggs
• 5 ½ - 6 cups cups flour

Instructions

1. Heat the milk to just below a boil so bubbles are just appearing around the edges (this is called scalding milk). Add the cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn’t boil (see picture below the recipe for an idea of what the consistency should be).
2. Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix.
3. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.
4. Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.
5. Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape.
6. Place each roll on a lightly greased or silpat- or parchment-lined baking sheet, spacing about 1-2 inches apart to allow for rising. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.
7. Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.

Cool the bake on a rack until the crumb sets, then slice.