Buttery Cornmeal Crescent Rolls
User Reviews
4.7
Buttery Cornmeal Crescent Rolls
Description
The Buttery Cornmeal Crescent Rolls recipe begins by scalding milk and cooking in the cornmeal until thickened, integrating the cornmeal fully into the dough for a unique texture. Instant yeast introduces a consistent rise alongside the sugar and butter, which enrich the dough to tender softness. After mixing in eggs and salt, flour is added gradually until a soft dough forms, and it is kneaded to develop gluten before a first rise until doubled in size. The dough is divided and rolled into circles, brushed with butter, cut into wedges, and each wedge is rolled into a crescent shape, showcasing traditional shaping techniques. Baking these rolls results in a delicate balance between the tender dough and the slight heartiness given by the cornmeal.
These rolls are flexible for serving at any meal that benefits from fresh bread, pairing well with butter, jams, or as dinner rolls. The texture difference from cornmeal adds a pleasant twist compared to plain rolls.
The recipe notes emphasize adjusting flour quantities based on environmental factors rather than strict measurement to achieve the correct dough consistency. Whole wheat flour substitution is possible for a denser bread, and active dry yeast can be used with proper activation for those who prefer it over instant yeast.
Ingredients
- 2 cups milk
- ⅔ cup cornmeal yellow
- 1 ½ tablespoons instant yeast
- ½ cup butter 1 stick
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 3 large egg
- 5 ½ - 6 cups flour cups, see note
Instructions
- 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).
- 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.
- Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.
- Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.
- 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.
- 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.
- Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.
Notes
- Adjust flour quantity as needed; dough texture guides when to stop adding flour.
- Active dry yeast can replace instant yeast: dissolve 2 tablespoons in 1/2 cup warm water with 1 tablespoon sugar and let foam before adding.
- Replacing some or all flour with finely ground white whole wheat flour is possible but will result in a denser texture.
- Knead a bit longer if using whole wheat flour to better develop gluten.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Crescent Rolls
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1 Roll | |
| Calories | 193kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 149mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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