Buttery Cornmeal Crescent Rolls

 Recipe and Photos from:
http://www.melskitchencafe.com

*Makes 2 dozen rolls
2 cups milk
2/3 cup yellow corn meal
1 ½ tablespoons INSTANT yeast- (see note below)
½ cup (1 stick) butter
1/3 cup granulated sugar
1 teaspoon salt
3 large eggs
5 ½ – 6 cups flour

Note: if you need/want to use active dry yeast instead of instant yeast, change the amount of yeast to 2 tablespoons active dry and dissolve the yeast in 1/2 cup warm water and 1 tablespoon sugar. Let the yeast mixture activate and foam (approximately 5 minutes) before adding it to the cornmeal mixture.

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.

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.
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 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,   ( * mine took an additional 2 minutes) until lightly browned. Brush with butter while still warm.

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