CHILI CORNMEAL CRESCENTS

Chili Cornmeal Crescents image

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

Provided by Allrecipes Member

Time 40m

Yield 24

Number Of Ingredients 9

Ingredients

1 (.25 ounce) package active dry yeast
1 ¾ cups warm water (110 degrees to 115 degrees F)
1 egg
2 tablespoons olive or vegetable oil
1 ½ cups cornmeal
⅓ cup sugar
1 tablespoon chili powder
1 teaspoon salt
4 cups all-purpose flour

Steps:

In a small bowl, dissolve yeast in water. In a mixing bowl, beat egg and oil. Add cornmeal, sugar, chili powder, salt, yeast mixture and 2 cups flour; mix well. 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 degrees F for about 20 minutes or until browned. Cool on wire racks.

Nutrition Facts : Calories 129 calories, Carbohydrate 24.8 g, Cholesterol 7.8 mg, Fat 1.9 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 91.1 mg, Sugar 2.9 g