Rita’S Fabulous Cornmeal Yeast Rolls

• 2 pkg yeast
• 3/4 C warm water
• 1 1/2 C warm milk
• 1 C cornmeal
• 1/2 C sugar
• 4 oz melted butter
• 2 eggs
• 2 t salt
• 5 3/4 - 6 C flour
• additional cornmeal
• additional melted butter for brushing

1. Dissolve the yeast in the warm water. Stir the cornmeal into the warm milk. Add sugar, butter, eggs, salt and 2 C flour. Beat until smooth. Stir in enough flour to make dough easy to handle.
2. Turn the dough onto a floured surface and knead until smooth and elastic. Place dough in a greased bowl; cover, and let rise until doubled. (Dough is ready if an indentation remains when touched.)
3. Lightly grease two cookie sheets, and sprinkle with cornmeal. Punch down the dough; divide in half. On a lightly floured board, roll each half into a 12" circle, and using a pizza cutter, cut each into 16 equal pieces, like a pizza. Brush with melted butter and then roll up each wedge, starting at the curved end, and curve each into a crescent shape.
4. Place each crescent, pointed side down, on the cookie sheets. Cover and let rise again until doubled. Preheat oven to 400u0b0. Bake 10-12 minutes until golden.

yeast, ube, warm milk, cornmeal, sugar, butter, eggs, salt, flour, additional cornmeal, butter

Taken from www.epicurious.com/recipes/member/views/rita-s-fabulous-cornmeal-yeast-rolls-1276273 (may not work)