Buttery Cornmeal Crescent Rolls

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 just until thickened, lowering the temperature if needed so the mixture doesn’t boil (see Related Blog Post 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. 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 melted 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 F for 10-12 minutes, until lightly browned. Brush with butter while still warm.