Parmesan Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm milk (110u0b0 to 115u0b0)
• 1/2 cup grated Parmesan cheese
• 1/3 cup butter, melted
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 cup cornmeal
• 2 eggs
• 4-1/2 to 5 cups all-purpose flour
• 1/4 cup butter, melted
• 1/4 cup grated Parmesan cheese

1. In a large bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 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. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased
4. . Cover and let rise until doubled, about 30 minutes.
5. Bake at 375u0b0 for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.

active dry yeast, warm water, warm milk, parmesan cheese, butter, sugar, salt, cornmeal, eggs, flour, butter, parmesan cheese

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