Ingredients
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2 c. Milk
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2/3 c. Corn Meal
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1/2 c. Sugar
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1/2 c. Butter or Margarine
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1-1/2 t. Salt
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3 Eggs
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2 T. Active Dry Yeast
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1/2 c. WaterWarm
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5 c. Flourto start
Directions
Dissolve yeast in warm water. Let stand for 5 minutes.
Heat milk until hot – don’t boil. Add corn meal very slowly while stirring. If you add corn meal too fast it will get lumpy. Cook on low; heat until thick. Add sugar, butter, and salt. Sprinkle yeast on top of warm water and set aside until yeast is dissolved. Add eggs to yeast, then add to corn meal mixture. Add flour and knead into dough. Add more flour if needed to make a good dough. Put dough back into pan and set in sink of hot water to rise. Don’t let any water get into the dough. Let rise about 15 minutes.
Separate dough in half. Roll each half into pizza shape. Brush with margarine. Slice into pizza slices (12 pieces). Take wide end of each triangle and roll into a croissant. Put on a greased cookie sheet. Let rise in warmed oven turned off. When raised baked at 400 for 18 minutes. After cooked brush with margarine again. Makes about 4 doz. rolls.
