Ingredients
2 pkg yeast
¾ C warm water
1 ½ C warm milk
1 C cornmeal
½ C sugar
4 oz melted butter
2 eggs
2 t salt
5 ¾ - 6 C flour
additional cornmeal
additional melted butter for brushing
Preparation
Dissolve the yeast in the warm water. Stir the cornmeal into the warm milk. Add sugar, butter, eggs, salt and 2 C flour. Beat until smooth. Stir in enough flour to make dough easy to handle.
Turn the dough onto a floured surface and knead until smooth and elastic. Place dough in a greased bowl; cover, and let rise until doubled. (Dough is ready if an indentation remains when touched.)
Lightly grease two cookie sheets, and sprinkle with cornmeal. Punch down the dough; divide in half. On a lightly floured board, roll each half into a 12" circle, and using a pizza cutter, cut each into 16 equal pieces, like a pizza. Brush with melted butter and then roll up each wedge, starting at the curved end, and curve each into a crescent shape.
Place each crescent, pointed side down, on the cookie sheets. Cover and let rise again until doubled. Preheat oven to 400º. Bake 10-12 minutes until golden.
