Source  Mel's Kitchen Cafe

Recipe Added:  11/20/2011

Heat milk to just below a boil so bubbles are just appearing around the edges (scald the milk). Add cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn’t boil. Pour the cornmeal/milk mixture into the bowl of a stand mixer and let cool until lukewarm. Add the yeast, butter and sugar and mix. Add salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes. Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.

Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end to form a crescent roll shape. Place each roll on a greased or lines baking sheet. Cover lightly with greased plastic wrap. Let the rolls rise until doubled. Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.

To use active dry yeast instead of instant yeast, change the amount of yeast to 2 tablespoons active dry and dissolve the yeast in 1/2 cup warm water and 1 tablespoon sugar. Let the yeast mixture activate and foam (approximately 5 minutes) before adding it to the cornmeal mixture with the butter and 1/3 cup sugar.

1. http://www.melskitchencafe.com/2011/04/buttery-cornmeal-crescent-rolls.html