Cornmeal Dinner Rolls
2 cups whole milk1 package active dry yeast
1/2 cup sugar 1/4 cup water
1/2 c;up butter, cubed 2 eggs
1/3 cup cornmeal 4-3/4 to 5-3/4 all-purpose 1-1/4 teaspoons salt flour
Topping:
2 tablespoons butter, melted
1 tablespoon cornmeal
In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5-8 minutes or until thickened. Cool to 110º to 115º.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough of remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 inches apart on greased baking sheets. Cover with a clean towel; let rise in a warm place until doubled, about 45 minutes. Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375º for 13 -17 minutes or until golden brown. Remove from pans to wire racks; serve warm. Make 2 1/2 dozen.
