Cornmeal and crescent rolls! Uh-huh. These turned out just as I thought they would. A soft crescent like roll with the Southern touch of cornmeal. Yessiree, I think you are going to like these!
I found this recipe while looking through an old Southern Living Cookbook .. The Deep South Cookbook 1972. I added garlic as an option to my recipe. Wouldn’t minced Jalapenos be great in this, also?
These can be taken to another level by adding more steps like making Rough Pastry Dough. It would really give these a lot of flaky layers. I’ll make them soon and share with you.
Cornmeal Crescent Rolls
- makes 16 to 20
- 1/4 cup sugar
- 3/4 teaspoon fine sea, or table, salt
- 3/4 cup milk
- 6 Tablespoons shortening
- 3/4 cup finely shredded cheddar cheese
- 1/4 cup warm water, 110 degrees
- 2 – 1/4 teaspoons (1 package) dry active yeast
- 2 eggs, beaten
- 2 – 1/2 cups King Arthur Unbleached All Purpose Flour, plus additional to roll
- 3/4 cup cornmeal
- 1/4 to 1/2 cup butter
- garlic powder, optional
Warm (do not boil) milk, shortening, sugar and salt until shortening has melted, let cool to lukewarm. While cooling, dissolve yeast in warm water until foamy. Stir together flour and cornmeal. Stir in cheese. Mix milk mixture, yeast and beaten eggs.
Stir into flour and cornmeal. Cover and put in refrigerator to chill, about one hour. Take out of refrigerator and put on a lightly floured surface. Divide into two pieces. Roll each piece in a circle. Spread butter over each circle. Cut each circle into equal wedges. Sprinkle with garlic powder, if desired. Roll each wedge, starting from wide edge. Put on greased baking sheets in crescent shapes. Place in a draft free place until double in size. Bake in preheated oven at 375 degrees F. 10 to 15 minutes until light brown. Do not overcook.