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 Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 129 calories, Fat 2g fat, Cholesterol 9mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate, Fiber 3g protein.