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Cornmeal Crescent Rolls

Heart.Foods's picture
Ingredients
  Dry yeast 1⁄4 Ounce (1 Package)
  Sugar 1⁄8 Teaspoon
  Warm water 1⁄2 Cup (8 tbs) (105° To 115°)
  Whole wheat flour 1 Cup (16 tbs)
  Yellow cornmeal 1⁄3 Cup (5.33 tbs)
  Instant nonfat dry milk powder 3 Tablespoon
  Plain non-fat yogurt 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Molasses 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Bread flour 23 Tablespoon, divided (1 1/4 Cups Plus 3 Tablespoons)
  Vegetable cooking spray 1
  Egg white 1 , 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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Fusion
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Corn

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