Monday, September 26, 2011
Buttery Cornmeal Crescent Rolls
One of my good friends from Utah told me to make this recipe about a month ago. With the move and everything, I finally have gotten around to it. Now that I have made these rolls and consumed way too many, I am quite angry that I didn't make them sooner. They are so moist, soft, buttery, and delicious! Super easy but somewhat time consuming (due to allowing the dough to rise twice) ... BUT definitely worth your time. This recipe will not disappoint!
2 cups milk
2/3 cup yellow corn meal
1 1/2 tablespoons instant yeast
1/2 cup butter
1/3 cup sugar
1 teaspoon salt
3 large eggs
5/12 - 6 cups flour
1. Heat the milk to just below a boil so the bubbles are just appearing around the edges of the milk. Add the cornmeal. Cook and stir until thickened (do not let the milk boil) to the consistency of grits.
2. Pour the cornmeal/milk mixture into the bowl of a stand mixer and let cool until lukewarm. Add the yeast, butter and sugar. Mix until incorporated.
3. Add the salt and eggs until fully incorporated. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.
4. Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise until doubled (about an hour).
5. Divide the dough into 3 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 parchment-lined baking sheet, spacing them about 1-2 inches apart to allow for rising.
7. Cover lightly with greased plastic and let rise until doubled (about an hour).
8. Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.