Cornmeal Pan Rolls

• 2-1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 2 tablespoons sugar
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 1 cup water
• 3 tablespoons butter, divided
• 1 large egg, room temperature

1. In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 tablespoons butter to 120u0b0-130u0b0. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased
4. or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Bake at 400u0b0 for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.

flour, cornmeal, sugar, active dry yeast, salt, water, butter, egg

Taken from www.tasteofhome.com/recipes/cornmeal-pan-rolls/ (may not work)