Cornmeal Crescent Rolls

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Cornmeal Crescent Rolls

1 package active dry yeast
1/2 cup warm water
1 1/2 cups lukewarm milk (scalded then cooled)
1 cup cornmeal
1/2 cup sugar
1/2 cup butter, softened
2 eggs
2 teaspoons salt
5 3/4 to 6 1/4 cups flour

cornmeal

butter, softened


Makes 32 rolls.
Dissolve yeast in warm water in large bowl.
Stir in milk, cornmeal, sugar, margarine, eggs, and 2 cups of the flour.

Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface;knead until smooth and elastic, about 5 minutes.

Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 1/2 hours.
(Dough is ready if indentation remains when touched.)

Grease 2 cookie sheets; sprinkle with cornmeal.

Punch down dough; divide into halves.
Roll half into 12" circle.
Spread with margarine; cut into 16 wedges.
Roll up, beginning at rounded sides.

Place crescents, with points underneath, on cookie sheets.
Repeat with remaining dough.
Cover; let rise until double, about 40 minutes.

Heat oven to 400.
Brush crescents lightly with butter; sprinkle with cornmeal.
Bake until golden brown, 15-20 minutes.

Corn is one of the original sisters. A consistant and nutritious food for millenia. These rolls made many family gathers memorable.

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