Corn­meal Cres­cent Rolls,

Southern Living (USA) - - Contents -

AC­TIVE 30 MIN. - TO­TAL 2 HOURS, 35 MIN.,

PLUS 8 HOURS CHILL­ING

| MAKES 16|

1 cup whole milk 2⁄3 cup plus 1 1⁄2 Tbsp. fine plain

yel­low corn­meal, di­vided

1( 1⁄4- oz.) en­ve­lope ac­tive dry yeast

1⁄2 cup warm wa­ter (100°F to 110°F)

1⁄3 cup plus 1 tsp. gran­u­lated sugar,

di­vided

2 large eggs, beaten

1 1⁄2 tsp. kosher salt

3⁄4 cup but­ter, melted, di­vided 4 cups bread flour, plus more

for work sur­face 1. Bring milk to a sim­mer in a small saucepan over medium, stir­ring oc­ca­sion­ally. Grad­u­ally add 2⁄3 cup of the corn­meal, whisk­ing con­stantly. Re­duce heat to low, and cook, whisk­ing con­stantly, un­til mix­ture thick­ens to a por­ridge-like con­sis­tency, about 30 sec­onds. Trans­fer mix­ture to a medium bowl. Let cool 10 min­utes.

2. Mean­while, com­bine yeast, wa­ter, and 1 tea­spoon of the sugar in a small bowl. Let stand un­til foamy, about 5 min­utes. 3. Place eggs, salt, and re­main­ing 1⁄3 cup sugar in the bowl of a heavy-duty elec­tric stand mixer fit­ted with a dough hook; stir to com­bine. Add corn­meal mix­ture, yeast mix­ture, and 1⁄2 cup of the melted but­ter; beat on medium speed un­til com­bined, about 1 minute. Re­duce speed to low, and, with mixer run­ning, grad­u­ally add flour, beat­ing un­til dough pulls away from sides of bowl, about 6 min­utes. (Dough will be lumpy.) Trans­fer to a lightly floured sur­face, and knead un­til dough is smooth, 3 to 4 min­utes. Place dough in a large, lightly greased bowl, turn­ing to grease top. Cover with plas­tic wrap, and chill 8 hours or up to overnight. 4. Turn dough out onto a lightly floured sur­face. Di­vide dough in half, and shape each half into a ball. Roll dough ball into a 13-inch cir­cle; cut into 8 wedges. Brush ex­cess flour from wedges. Roll or stretch each wedge into a 9-inch-long tri­an­gle. Start­ing from wide end, roll up each tri­an­gle, and place, point side down, 3 inches apart on 2 parch­ment pa­per­lined bak­ing sheets. Curve ends to form crescents. Re­peat with re­main­ing dough half. Cover loosely with plas­tic wrap, and let rise in a warm place (80°F to 85°F) un­til dou­bled in vol­ume, 1 hour to 1 1⁄2 hours.

5. Pre­heat oven to 350°F. Bake rolls un­til golden brown, 18 to 20 min­utes. Brush with re­main­ing 1⁄4 cup but­ter, and sprin­kle with re­main­ing 1 1⁄2 ta­ble­spoons corn­meal. Serve warm.

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