Cornmeal Crescent Rolls
I'll make these for Christmas this year,they go well with ham.My family loves to place a slice of ham inside the rolls for a snack.
- 1/4 c water
- 1 1/8 t. active dry yeast
- 1/4 c sugar,divided
- 3/4 c milk,scalded and cooled
- 1 egg,lightly beaten
- 4 tablespoons unsalted butter,melted
- 1/2 c cornmeal
- 1 t. salt
- 2 1/2 to 3 c all purpose flour
- 3-4 tablespoons cornmeal
- 2 tablespoons unsalted butter,softened
How to Make Cornmeal Crescent Rolls
- 1In a large bowl, heat water until warm. Add the yeast and 1 tablespoon sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
Add the remaining sugar, milk, egg, butter, cornmeal, salt and 2 cups flour and stir to combine. Continue adding flour, ¼ cup at a time, until dough comes together to form a shaggy ball; it should be tacky but not sticky. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic, about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
Line a baking sheet with parchment paper and sprinkle with cornmeal.
Punch down dough and roll it out to a 16" circle. Spread 1 tablespoon butter over the dough into an even layer all the way to the edges. Then sprinkle with 2 tablespoons cornmeal.
Cut circle into 16 wedges. Starting at the wide end of each wedge, roll up dough toward point. Transfer to prepared baking sheet with the point tucked under the roll. Curve ends to make a crescent shape. Cover and let rise until doubled in size, about 1 hour.
When rolls have almost finished rising, preheat oven to 400 degrees.
Melt remaining 1 tablespoon of butter. Gently brush tops of crescent rolls with melted butter and sprinkle with remaining cornmeal.
Bake rolls until golden brown, about 15-20 minutes.