Thursday, December 4, 2014

Chili Cornmeal Crescents!

My brother is coming in from Maryland for our mini-Christmas celebration on Monday. It used to be that we would have a huge "to-do".....fancy table settings, favors, gourmet meal, everyone would be all "dressed up", etc. Things "ain't what they used to be"!! Now we all opt for a casual, easy-going gathering......Goodbye, baked ham, potato casseroles and gelatin salads....Hello, sandwiches, green leafy salads and lots of desserts! Of course, the one constant is good conversation, spiced with lots of memories and laughter - the most important ingredients in a wonderful meal! 

Though I won't fuss much, I do like to serve homemade rolls for the sandwiches. I've served these crescents before as sandwich buns, they'll probably make a re-appearance on Monday's table - they offer just a little twist on the ordinary! They would make a wonderful table roll, too. 

Chili Cornmeal Crescents

1 pkg/Tbsp. Red Star Platinum yeast
¾ Cup, plus 2 Tbsp. warm water
¾ Cup cornmeal
6 Tbsp. sugar
1 small egg
1 ½ tsp. chili powder
1 Tbsp. olive oil
½ tsp. salt
2- 2 ½  Cups unbleached, all-purpose flour

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, adding additional flour as necessary,until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Remove dough from bucket. Turn onto a lightly floured surface and roll into a 12” circle. Cut the circle in 12 equal-sized wedges. Roll-up wedges from the wide end. Place on a lightly-greased baking sheet. Cover and let rise until doubled. Bake at 375 for about 20 minutes, until lightly browned. 

Adapted from a Taste of Home recipe


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