Refrigerator Cornmeal Crescent Rolls

In a mixing bowl: melt butter or margarine in the microwave for 30 seconds on low heat and repeat until it’s melted. Then set it aside and let it cool to lukewarm.

Meanwhile, in a small bowl: mix yeast, sugar, and water; set aside to ‘sponge’.

To the lukewarm melted butter or margarine, add the beaten eggs (should be about six tablespoons) and salt. Stir in one cup of unbleached flour, and the cornmeal; then add the ‘sponged’ yeast mixture. Stir in the remaining half cup of unbleached flour – add just enough until dough leaves side of bowl and is soft, a bit sticky to touch (if you use too much flour, these cook up a bit dry); DO NOT knead. Cover the dough and refrigerate overnight.

For dinner rolls: two hours before your meal, remove dough from fridge, punch down. Turn out onto a floured surface. Divide the dough evenly in half. Gently (do not press hard) roll each ball of dough into a flat circle. Cut each circle into 8 even wedges (a pizza cutter works well for easy cutting). Roll up each wedge (crescent roll style), starting at the wide end. Place on greased baking sheet. You can curve the ends to form crescent shape. Cover; let rolls rise about 1½ hours. Bake at 350°F, for 20 to 22 minutes, until golden brown. Makes 16 rolls.

Or you can just make one large flat circle and cut it into 12 wedges for a dozen larger size rolls. Adjust baking time accordingly.