While I am fully on-board with a healthier 2018 (see THIS post!), sometimes you just need to bake some homemade bread. Am I right?? 😉 There’s just something therapeutic in the process for me and bonus points for your house smelling amazing! I’m kind of on a cornbread kick lately (these are my favorite cornbread muffins that I make ALL the time), but have you tried yeasted cornbread? I made a Yeasted Cornbread Loaf and a Bacon Cheddar Jalapeno Yeasted Cornbread several years ago and it opened up a whole new world for me. So when I saw this recipe for yeasted cornmeal crescents, I had to give them a try. They were so good – even reheated the next day! Pair them with a healthy soup (like this Skinny Baked Potato Soup or this Classic Vegetable Soup) and enjoy your food freedom. Happy Baking!

Cornmeal Crescent Rolls

1/4 cup water, warm
1-1/8 tsp active dry yeast
1/4 cup sugar, divided
3/4 cup milk, warmed
1 egg, lightly beaten
4 tbsp butter, melted
1/2 cup cornmeal
1 tsp salt
2-1/2 to 3 cups all-purpose flour

2 tbsp butter, softened, divided
1-2 tbsp cornmeal

1. In a small bowl, dissolve the yeast in the warm water. Add 1 tablespoon sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
2. In bowl of stand mixer, combine the remaining sugar, milk, egg, butter, cornmeal, salt and 2 cups flour and stir to combine. Continue adding flour, ¼ cup at a time, until dough comes together to form a ball; it should be tacky but not sticky.
3. Then knead the dough with a dough hook attachment until it’s smooth and elastic – this will take about 5 minutes. Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
4. Line a baking sheet with parchment paper. Punch down dough and roll it out to a 16″ circle. Spread 1 tablespoon butter over the dough in an even layer all the way to the edges.
5. Cut circle into 16 wedges. Starting at the wide end of each wedge, roll up dough toward point. Transfer to the prepared baking sheet with the point tucked under the roll.
6. Melt remaining 1 tablespoon of butter. Gently brush tops of rolls with melted butter and sprinkle with remaining cornmeal.
7. Cover and let rise until doubled in size, about 1 hour.
8. When rolls have almost finished rising, preheat oven to 400 degrees. Bake rolls until golden brown, about 15-20 minutes.
*from Two of a Kind Cooks

Categories: Breads, Yeast Breads

Leave a Reply