* Exported from MasterCook *
Homemade Crescent Rolls with Cornmeal
Recipe By : Paige Grandjean
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Grains
Hand Made Muffins/Rolls
Posted Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk -- whole
2/3 cup cornmeal -- fine plain yellow, divided, plus
1 1/2 Tbsp. cornmeal -- fine plain yellow
2 1/4 tsp active dry yeast -- 1 (1/4-oz.)
1/2 cup water -- warm, (100F to 110F)
1/3 cup granulated sugar -- divided, plus
1 tsp. granulated sugar
2 large eggs -- beaten
1 1/2 teaspoons kosher salt
3/4 cup butter -- melted, divided
4 cups bread flour -- plus more for work surface
Sure, you could make crescent rolls from store-bought, refrigerated
dough, but for holidays and other special occasions, surprise
everyone with buttery, pillowy homemade rolls. The key to the recipe
is making a porridge with the cornmeal (in Step 1), which allows you
to add more moisture to the dough without ending up with an overly sticky mess.
Active: 30 mins
Chill: 8 hrs
Total: 2:35
Bring milk to a simmer in a small saucepan over medium, stirring
occasionally. Gradually add 2/3 cup of the cornmeal, whisking
constantly. Reduce heat to low, and cook, whisking constantly, until
mixture thickens to a porridge-like consistency, about 30 seconds.
Transfer mixture to a medium bowl. Let cool 10 minutes.
Meanwhile, combine yeast, water, and 1 teaspoon of the sugar in a
small bowl. Let stand until foamy, about 5 minutes.
Place eggs, salt, and remaining 1/3 cup sugar in the bowl of a
heavy-duty electric stand mixer fitted with a dough hook; stir to
combine. Add cornmeal mixture, yeast mixture, and 1/2 cup of the
melted butter; beat on medium speed until combined, about 1 minute.
Reduce speed to low, and, with mixer running, gradually add flour,
beating until dough pulls away from sides of bowl, about 6 minutes.
(Dough will be lumpy.) Transfer to a lightly floured surface, and
knead until dough is smooth, 3 to 4 minutes. Place dough in a large,
lightly greased bowl, turning to grease top. Cover with plastic wrap,
and chill 8 hours or up to overnight.
Turn dough out onto a lightly floured surface. Divide dough in half,
and shape each half into a ball. Roll dough ball into a 13" circle;
cut into 8 wedges. Brush excess flour from wedges. Roll or stretch
each wedge into a 9" long triangle. Starting from wide end, roll up
each triangle, and place, point side down, 3" apart on 2 parchment
paper-lined baking sheets. Curve ends to form crescents. Repeat with
remaining dough half. Cover loosely with plastic wrap, and let rise
in a warm place (80F to 85F) until doubled in volume, 1 hour to 1 1/2 hours.
Preheat oven to 350F. Bake rolls until golden brown, 18 to 20
minutes. Brush with remaining 1/4 cup butter, and sprinkle with
remaining 1 1/2 tablespoons cornmeal. Serve warm.
S(Internet address):
https://www.southernliving.com/recipes/homemade-crescent-rolls-with-cornmeal
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Per Serving (excluding unknown items): 261 Calories; 10g Fat (36.1%
calories from fat); 6g Protein; 35g Carbohydrate; 1g Dietary Fiber;
52mg Cholesterol; 282mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 1219