THESE UNIQUE ROLLS are tender, light and delicious, with a bit of chili tang. The zip and texture inspire requests for the recipe every time I serve them. For a fun change of pace, I'll sometimes use blue cornmeal when I make these. -Marion Lowery, Medford, Oregon
- 1 package (1/4 ounce) active dry yeast
- 1-3/4 cups warm water (110° to 115°)
- 1-1/2 cups cornmeal
- 1/3 cup sugar
- 1 egg
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon salt
- 4 to 4-1/2 cups all-purpose flour
- In a large bowl, dissolve yeast in water. Add the cornmeal, sugar, egg, oil, chili powder, salt, and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide in half. Roll each portion into a 12-in. circle. Cut into 12 wedges. Roll up each wedge, starting with wide end. Place on greased baking sheet; curve into a crescent shape. Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for about 20 minutes or until browned. Cool on wire racks. Yield: 2 dozen.
Originally published as Chili Cornmeal Crescents in Reminisce July/August 1998, p45
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