Cornmeal Crescent Rolls
One of my very favorite roll recipes of all time, these cornmeal crescent rolls are light, buttery and delicious. This time-honored, tried and true recipe is a huge family favorite for any meal. From holidays to basic weeknight dinners and everything in between. The cornmeal adds a delicious flavor you will love.
Ingredients
- 2 cups milk
- ⅔ cup (4 ounces) yellow cornmeal
- ½ cup (1 stick) butter
- ⅓ cup (2.5 ounces) granulated sugar
- 1 teaspoon salt
- 3 large eggs
- 5 - 6 cups all-purpose flour divided, see note
- 1 ½ tablespoons instant yeast
- ¼ cup (½ stick) butter for brushing on top, optional
Instructions
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In a medium saucepan heat milk on medium high until bubbles form on the sides of the pan (this is called scalding the milk). Add cornmeal and continue to heat, whisking mixture continuously until it thickens into a porridge-like consistency.
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Add to the bowl of a stand mixer the butter (cut into ½-inch pieces), sugar, and salt. Then carefully pour in the hot thickened milk/cornmeal to one side of the bowl and crack the eggs on the other side (see note). Add 3 cups of flour on top of the cornmeal mixture and pour the yeast on the very top.
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Turn on the mixer, mixing slowly at first until the flour is incorporated. Then slowly add additional flour ½ cup at a time, letting it incorporate into the dough until the dough begins to pull away from the sides of the bowl. If the dough is still sticking to the center of the bowl continue to add a little bit more flour and let it mix until it just barely starts to pull away from the center of the bowl (see note). Then let mixer mix dough for 6 additional minutes to develop the gluten.
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Grease a half-size baking sheet or line with parchment paper. Transfer dough to a lightly oiled counter and divide into three pieces. Make each piece into a ball and roll into a 8 to 10-inch circle. Brush the top lightly with butter (if desired) and cut circle into 8 pie-shaped wedges.
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Starting from the wide end, roll each wedge up starting from the wide end and gently bend so it forms a crescent shape. Place each roll on prepared baking pan evenly spaced in 3 rows across with 8 rolls in each row. Cover with a thin, lightweight dish towel and let rise until doubled (about 30 to 45 minutes).
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Preheat oven to 350 degrees F. Bake for 12-17 minutes or until rolls are cooked through and lightly browned.
Recipe Notes
1. One of the great things about this roll recipe is that it only has to rise once. The reason that works is because the liquid is hot when it is added to the stand mixer, which will activate the yeast and make it rise well. Be sure to be careful in following this method that you don't allow the yeast to touch the hot milk/cornmeal mixture directly (which will kill the yeast). You also want to make sure you act quickly so the eggs aren't sitting there cooking once the hot milk/cornmeal touches them. I like to have everything ready to go so I can just quickly place it in order in the stand mixer when the time is right and turn it on to mix.
2. Stop adding flour when the dough starts to pull away from the center of the bowl even if you haven't used all the flour called for in the recipe. The dough should still be quite sticky at this point (you should still be able to work with it easily but it will stick to your fingers). A sticky dough will make for a light, airy roll. Over-flouring the dough will cause the dough to not rise as well and make the rolls tough.
3. These rolls freeze well. Bake as recipe directs, then cool completely before transferring to gallon freezer bags. Freeze for up to 1 month in advance. They are best frozen immediately after baking and cooling, rather than waiting a day or two before freezing.