Cornmeal Crescent Rolls Recipe
Ingredients
| Dry yeast | 1 | |
| Sugar | 1/8 Teaspoon | |
| Warm water | 1/2 Cup (16 tbs) | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Yellow cornmeal | 1/3 Cup (16 tbs) | |
| 3 tablespoons instant nonfat dry milk powder | ||
| 1/2 cup plain nonfat yogurt | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Molasses | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1 1/4 cups plus 3 tablespoons bread flour, divided | ||
| Vegetable cooking spray | ||
| 1 egg white, lightly beaten | ||
| Water | 1 Teaspoon | |
Directions
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes.
Add whole wheat flour and next 6 ingredients; beat at medium speed of an electric mixer until well blended.
Stir in enough of the 1 1/4 cups bread flour to make a soft dough.
Sprinkle 1 tablespoon bread flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Sprinkle 1 tablespoon bread flour evenly over work surface.
Punch dough down, and divide in half.
Roll one portion of dough to a 12-inch circle; lightly coat top of dough with cooking spray.
Cut circle into 12 wedges.
Roll up wedges, beginning at wide end; seal points.
Place rolls, point side down, 2 inches apart on baking sheets coated with cooking spray.
Curve rolls into crescents.
Repeat rolling and shaping procedure with remaining 1 tablespoon flour and remaining dough.
Cover with plastic wrap, and chill 2 to 24 hours.
Combine egg white and 1 teaspoon water in a small bowl, stirring well.
Uncover dough, and brush egg white mixture evenly over tops of rolls.
Bake at 375° for 10 to 12 minutes or until rolls are golden.
Add whole wheat flour and next 6 ingredients; beat at medium speed of an electric mixer until well blended.
Stir in enough of the 1 1/4 cups bread flour to make a soft dough.
Sprinkle 1 tablespoon bread flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Sprinkle 1 tablespoon bread flour evenly over work surface.
Punch dough down, and divide in half.
Roll one portion of dough to a 12-inch circle; lightly coat top of dough with cooking spray.
Cut circle into 12 wedges.
Roll up wedges, beginning at wide end; seal points.
Place rolls, point side down, 2 inches apart on baking sheets coated with cooking spray.
Curve rolls into crescents.
Repeat rolling and shaping procedure with remaining 1 tablespoon flour and remaining dough.
Cover with plastic wrap, and chill 2 to 24 hours.
Combine egg white and 1 teaspoon water in a small bowl, stirring well.
Uncover dough, and brush egg white mixture evenly over tops of rolls.
Bake at 375° for 10 to 12 minutes or until rolls are golden.
Chef
