Light Cornmeal Crescents

By nicfitz

Cooking time: 15 - 20 minutes

Ingredients

• 1 pkg active dry yeast
• 1/2 cup warm water
• 1 1/2 cup lukewarm milk
• 1 cup cornmeal
• 1/2 cup sugar
• 1/2 cup butter or margarine, softened
• 2 eggs, slightly beaten
• 2 tsp salt
• 5 3/4 - 6 1/4 cups flour

Preparation

Step 1

1. Dissolve yeast in warm water and stir in milk and 1 cup cornmeal, sugar, 1/2 cup butter, eggs, salt, and 2 cups flour. Beat until smooth and stir in remaining flour to make dough easy to handle.

2. Knead dough on floured surface until smooth and elastic (5 minutes).

3. Place in greased bowl (greased side up), cover and let rise in warm place until doubled (1 1/2 hours)

4. Grease 2 baking sheets, sprinkle with cornmeal

5. Punch dough, divide in half, and roll each into 12 in circle

5. Spread with softened butter and cut each circle into 16 wedges. Roll each wedge (started with large end).

6. Place on baking sheets, cover, and let rise (40 minutes).

7. Brush with melted butter and sprinkle with cornmeal.

8. Bake until golden brown 15 - 20 minutes at 400.