Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 tbsp. sugar
- 1 pkg. (1/4 ounce) active dry yeast
- 1 tsp. salt
- 1 cup water
- 3 tbsp. butter, divided
- 1 large egg, room temperature
Directions:
- In a large bowl, combine flour, cornmeal, sugar, yeast and salt.
- In a small saucepan, heat water and 2 tablespoons butter to 120-130 F.
- Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball.
- Place in a greased 9-by-13-inch baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 400 F for 15 to 20 minutes or until golden brown.
- Melt remaining butter; brush over rolls. Invert onto wire racks.
