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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