Buttery Cornmeal Crescent Rolls

This is a similar recipe to the Sweet Crescent Dinner Rolls that I posted a while back, but the addition of the cornmeal gives a little extra something.  It's interesting, because I don't know that you would even guess that there is cornmeal in it when you see the finished product, but there is definitely something special about these.  They are gigantic, and so soft and fluffy on the inside that you could practically lay your head down and take a nap on them.  The husband, my favorite critic, literally inhaled these (they are that soft and luscious).  I was planning on making a different roll for Thanksgiving, but I'm now thinking that these are going to have to replace that.

Buttery Cornmeal Crescent Rolls

Number of Servings: 24 rolls
Time to Prepare: 3 hours

• 2 cups milk
• 2/3 cup cornmeal
• 2 Tbsp active dry yeast
• 1 Tbsp sugar
• 1/2 cup warm water
• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 tsp salt
• 3 eggs
• 5 1/2 to 6 cups flour
• 1/3 cup butter, melted

Heat the milk to just below a boil (bubbles should be appearing around the edges).  Slowly whisk in the cornmeal, lowering the temperature if needed so the mixture doesn’t boil.  Cook and stir until thickened--like the consistency of cream of wheat, if you're familiar with that.  Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool for about 15 minutes.

Dissolve the yeast and 1 Tbsp sugar in the warm water and let sit until foamy, about five minutes. 
Add the yeast mixture, 1/2 cup butter, and 1/3 cup sugar to the cornmeal mixture and stir.  Add the 1/2 cup of flour, the salt and the eggs and mix well.  Add the remaining flour gradually until a soft dough forms.  Knead for 5-8 minutes.

Transfer the dough to a lightly greased bowl.  Cover and let rise until doubled.

Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with the melted butter (you should have some left after doing all 3 circles--save that for after they come out of the oven). Use a pizza cutter to cut into 8 triangles and roll each one up starting from the wide end. Roll gently but tightly.  Pinch end to seal and place, point side down, on a lightly greased baking sheet, curving the ends in slightly to form a crescent shape.  Cover and let rise until doubled.

Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with remaining melted butter.

Source: adapted from Mel's Kitchen Cafe