Cornmeal Cloverleaf Rolls

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 tablespoon sugar
• 1/4 cup warm water (100u0b0 to 110u0b0)
• 1 1/2 cups 2% reduced-fat milk
• 4 1/3 cups all-purpose flour, divided
• 1/3 cup cornmeal
• 3 tablespoons butter or stick margarine, melted
• 1 1/4 teaspoons salt
• Cooking spray
• 1 large egg white, lightly beaten
• 1 tablespoon water
• 1 teaspoon cornmeal

1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milk. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 cups flour, 1/3 cup cornmeal, butter, and salt to yeast mixture; beat at medium speed of a mixer until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes. Divide into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 3 pieces; shape each piece into a ball. Coat muffin pans with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise 10 minutes or until doubled in size.
3. Preheat oven to 350u0b0.
4. Uncover rolls. Combine egg white and 1 tablespoon water; brush over rolls. Sprinkle with 1 teaspoon cornmeal. Bake at 350u0b0 for 25 minutes or until golden brown. Remove from pan; serve warm.

yeast, sugar, warm water, milk, flour, cornmeal, butter, salt, cooking spray, egg white, water, cornmeal

Taken from www.myrecipes.com/recipe/cornmeal-cloverleaf-rolls (may not work)