Light and fluffy cornmeal crescent-shaped rolls, brushed with butter and sprinkled with cornmeal before baking

1 package (or 1 Tablespoon) dry yeast
1/2 cup warm water (105- 115 degrees)
1 1/2 cup lukewarm milk (scalded, then cooled)
1 cup cornmeal
1/2 cup sugar
1/2 cup butter or margarine, softened
2 eggs, slightly beaten
2 teaspoons salt
5 3/4 to 6 1/4 cups all-purpose flour
Cornmeal
Softened butter

1. Dissolve yeast in warm water. Stir in milk, 1 cup cornmeal, the sugar, 1/2 cup butter, the eggs, salt, and 2 cups of the flour. Mix until smooth. Keep adding flour until a smooth, non-sticky dough forms; knead.

2. Place in a greased bowl; turn greased side up. Cover, let rise in warm place until double.

3. Grease 2 baking sheets; sprinkle with cornmeal. Punch down dough; divide in half. Roll into a 12 inch circle. Spread with softened butter and sprinkle with cornmeal; cut each circle into 16 wedges (I use a pizza cutter for this).

4. Roll up each wedge, beginning at rounded side. Place with points down on baking sheets. Cover; let rise until double. Heat over to 400 degrees. Brush crescents lightly with melted butter; sprinkle with cornmeal. Bake for 15-20 minutes or until golden brown.

This recipe and photo was submitted by guest chef Linda F.!

These rolls go really great with a dish like spaghetti or lasagna.  They are a yellow-tinted bread that just has an amazing flavor.  I prefer them with butter.  They’re really easy to warm up as leftovers, too- I like to warm them up in the oven (wrapped in foil, about 15 minutes at 350 degrees).

This recipe was originally passed to us from Candy K. of WA, back in 1998 or so. We've made them hundreds of times and they're a real family favorite!!

These rolls are really, really good! They are a little bit of work to make (since they need to be rolled, spread with butter, sprinkled with cornmeal, etc.) but they add a wonderful extra-fancy gourmet touch to a nice dinner. Besides looking pretty, they taste just WONDERFUL!! My rating: 10/10