Sunday, December 23, 2018

Whole Grain Cornmeal Crescent Rolls

These soft colorful rolls with the slight crunch of whole grain cornmeal had a delightful taste that complemented the fresh baked turkey or glazed ham we served for this Christmas meal with Bob's brother.  Since the recipe made 16 large rolls, we had plenty to eat with leftovers as sandwiches too.

I started with a recipe from Southern Living Magazine.   I used whole grain cornmeal and whole wheat flour for half the flours in the recipe.  I mixed the dough the night before and refrigerated overnight.  This morning I shaped the rolls and refrigerated until about 1 hour before baking.  They rose nicely and even more when baked.  There was no need to brush with butter after removing from the oven-as the finished product was soft and delightful.

Whole Grain Cornmeal Crescent Rolls

(Serves 16)

Bring milk to a simmer on stove top.  Stir in cornmeal for 30 seconds.  Remove from heat and cool 10 minutes.
1 cup skim milk
2/3 cup whole grain cornmeal

In bowl of electric mixer with dough hook in place, mix flour, yeast and sugar.
1 cup whole wheat flour
2 1/4 teaspoon active dry yeast
1 teaspoon sugar

Gradually add warm water to mixer bowl.  Beat at medium speed 2 minutes, scraping bowl occasionally.
1 cup 125 F water

Add eggs, sugar, salt, melted buttery stick and more flour.  Beat at medium speed 2 minutes, scraping bowl occasionally.
2 eggs, soaked in warm water for 10 minutes
1/4 cup sugar
1/2 teaspoon salt
1/2 cup buttery stick, melted
2/3 cup whole wheat flour
1/3 cup all purpose flour

With mixer on low speed, gradually add remaining flour, kneading for about 8 minutes.
2 cups all purpose flour

Place dough in bowl greased with olive oil spray.  Turn to coat.  Cover and place in refrigerator overnight.

Punch dough down.  Divide in half.  Roll half into a 13 inch circle.  Cut in 8 wedges.  Roll each wedge to 9 inches.  Starting with wide end, roll dough.  Place point side down onto parchment lined baking sheet.  Coat with olive oil spray.  Cover.  If not baking for a while, place covered tray in refrigerator until 45 minutes before placing in oven.

Repeat with remaining dough.

Let rise at room temperature for 45 minutes.

Bake at 400 F for approximately 25 minutes.  Remove from parchment lined paper and baking sheet to cool or serve.

    

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