I have been making these Vintage Cornmeal Crescents since my daughter was a little girl. We have made them together many times over the years, now she is grown and has a kitchen of her own. Each time I make these it reminds me of her. After I made these today my daughter and her husband came over for dinner and we all agreed, we still love them . I wanted this to be the first recipe I shared with you. Hope you love them as much as we do.
You will need the following:
- 2 1/4 teaspoons of active dry yeast (1 package)
- 1/2 cup warm water
- 1 1/2 cups lukewarm milk (scalded then cooled)
- 1 cup cornmeal
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs, lightly beaten
- 2 teaspoons sea salt
- 6 cups bread flour
Dissolve yeast in warm water. Once yeast is completely dissolved add milk, 1 cup cornmeal, 1/2 cup sugar, 1/2 cup butter, eggs, salt and 2 cups of flour. Mix by hand until smooth. Continue adding flour until dough is easy to handle. Turn dough onto a floured surface.
Knead dough for about 5 minutes until it is smooth and elastic. Grease a large bowl with butter and place dough in bowl, turn dough in bowl bringing greased side up. Cover and let rise in a warm place until it doubles in size about 1 1/2 hours.
Dough is ready when your finger indentation remains when dough is touched. Cover two baking sheets with parchment paper, sprinkle paper with cornmeal. Punch down dough and divid it in half. Roll each half into a 12 inch circle then spread with softened butter.
Cut each circle into sixteen wedges, rolls up each wedge beginning with the large side. Place crescents on baking sheet. Cover and let rise for about 45 minutes, until doubled.
Heat oven to 400 degrees. Lightly brush crescents with melted butter, sprinkle with cornmeal. Bake until golden brown, about 18 minutes. Enjoy.
I hope you and your family enjoy these as much as we do.
Don’t just cook it, Cook it Cute.