Sweet Cornmeal Crescent Rolls

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<figure><img src="https://static.wixstatic.com/media/b6829f_fd1754e5e55b4add85e174fcc37f98f0~mv2_d_4839_3456_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure><p>Holiday feasts just beg for a really good dinner roll adorning the table, and these golden crescent shaped rolls are classic. Slightly sweeter with a hint of <a href="www.phmproducts.com/white-corn-124.html" target="_blank" rel="noopener">Specialty Grains Corn</a> fresh milled to cornmeal, these rolls are divine!</p><figure><img src="https://static.wixstatic.com/media/b6829f_b0b58223889f44e5b890a7cf5746e06e~mv2_d_2315_2461_s_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure><p>What makes them divine though? Well it’s the corn. The dough is lightly sweet with buttery flavor that is enhanced by the cornmeal. The secret to making them absolutely irresistible is brushing them with butter and then giving them an additional sprinkle of salt right before baking. The natural flavor of buttered corn is greatly enhanced. We love serving these with honey or jam and they are certainly a staple at every family feast! </p>n<p> </p><h3><strong>Sweet Cornmeal Crescent Rolls</strong></h3><p> </p>n<p><strong>Dough:</strong></p>n<p>2 Tbsp. (.25 ounce) packages active dry yeast</p>n<p>1 ½ cup warm water (110° F/45° C)</p>n<p>¾ cup sugar</p>n<p>2 tsp. salt </p>n<p>3 eggs</p>n<p>¾ cup butter, room temperature</p>n<p>5 cups <a href="www.phmproducts.com/organic-kamut-all-purpose-flour.html" target="_blank" rel="noopener"><strong>Panhandle Milling Kamut®All-purpose </strong></a></p>n<p>1 cup <a href="www.phmproducts.com/white-corn-124.html" target="_blank" rel="noopener"><strong>Specialty Grains Corn</strong></a><strong>meal</strong></p>n<p> </p>n<p>½ cup melted butter</p>n<p>2 tsp sea salt (for garnish)</p>n<p> </p>n<p><strong>Directions:</strong></p><ul>n <li>Dissolve yeast in warm water.</li>n <li>Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour and cornmeal and knead until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).</li>n <li>Punch down dough. Divide in half. Roll each half into a 12-inch circle. Cut into 16 wedges. Roll up the wedges starting with the wide end. Place rolls with point under on a parchment lined baking sheet. Cover and let rise until double (about 1 hour). Brush with melted butter. Sprinkle with sea salt. </li>n <li>Bake at 400°F for 12-15 minute or until golden brown (165°F internal temperature). Yield 32 medium crescent rolls.</li>n</ul><figure><img src="https://static.wixstatic.com/media/b6829f_498d98f75b574ec1901a041ecbe4d093~mv2_d_5184_3456_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure>n<figure><img src="https://static.wixstatic.com/media/b6829f_00b1ee39d97b45a3a698d69db8d46633~mv2_d_5184_3456_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure>n<figure><img src="https://static.wixstatic.com/media/b6829f_d50c3730663d4a5ea2809cc1cc3da7f4~mv2_d_4242_2855_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure><p> </p>n<p>#rolls #KamutAllPurposeFlour #bread</p>

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