Cornmeal Crescent Rolls
These cornmeal crescent rolls are so tender, flaky, and buttery. They’re the perfect complement to any meal!
I know I have a lot of roll recipes already here on the blog, but these cornmeal crescent rolls definitely deserve a place of honor here too! I made these rolls for the first time over a decade ago (and made them frequently for a short period of time), and then completely forgot about them. And then I was digging through some of my super old posts for an easy lentil soup recipe (don’t judge my ancient pictures! 🙂 ), and stumbled across the recipe for these little beauties.
I was happy to make them again, especially because I’m on a bit of a fresh bread bender right now, and they were every bit as delicious as I remembered them! They’re so buttery and soft, with a unique and delicious texture and flavor from the cornmeal. They’re not at all gritty or crumbly like cornbread can be at times, but the corn meal definitely adds something special!
Since I rediscovered my love of these rolls, I’ve made them over and over, and they never disappoint! They’re easy enough to make for a weeknight dinner, but delicious enough to add to a holiday menu. They’re delicious as is, but I love them slathered with butter and honey or homemade jam. As rolls go, these cornmeal crescent rolls are pretty much perfect!
Cornmeal Crescent Rolls
Print Recipe
Ingredients
- 1 1/2 tablespoons active dry yeast
- 1/2 cup water
- 2 cups milk
- 2/3 cup yellow corn meal
- 1 cup butter divided
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 3 large eggs
- 5 1/2 – 6 cups flour
Instructions
- In a measuring cup or small bowl, stir together the yeast, water, and a pinch of sugar. Let sit until bubbly. Add the milk to a medium saucepan over medium heat. Warm the milk until bubbles start to form around the edges, then stir in the corn meal. Continue to cook, stirring constantly, until the mixture thickens. Remove the cornmeal mixture from the heat and stir in 1/2 cup of the butter and the sugar. Let cool for 10-15 minutes.
- When the cornmeal mixture has cooled, scoop it into a large bowl or the bowl of a stand mixer. Pour in the yeast mixture and stir to combine. Add the salt and eggs, and mix well. Add the flour, one cup at a time, to form a soft dough. The dough shouldn’t stick to your finger when tapped lightly, but should still be soft. Knead the dough for 5-6 minutes, then place it in a lightly greased bowl and cover it with plastic wrap. Let it rise for one hour, or until doubled.
- After the dough has risen, punch it down and divide into two equal sized balls. Roll each ball out into a circle and spread each with two tablespoons of butter. Cut each circle into twelve wedges (I usually use a pizza cutter to make it easier). Roll each wedge up, starting at the wider side, and place point side down on a lightly greased baking sheet (I can fit 24 rolls on a single large baking sheet.) Cover and let rise about one hour, or until doubled in size.
- Near the end of the rise time, preheat the oven to 350. Bake the rolls for 15-20 minutes, until lightly browned. Brush with the remaining butter immediately after baking. Serve warm.
