Cornmeal Rolls

• 2-1/4 cups warm water (110u0b0 to 115u0b0), divided
• 1/3 cup cornmeal
• 1/4 cups sugar
• 3 tablespoons canola oil
• 2 teaspoons salt
• 2 packages (1/4 ounce each) active dry yeast
• 2 large eggs
• 5 to 5-1/2 cups all-purpose flour
• Melted butter
• Additional cornmeal

1. In a large saucepan, combine 1-3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture comes to a boil, about 9-11 minutes. Cool to 120u0b0-130u0b0. Place in a large bowl. Dissolve yeast in remaining water; add to cornmeal mixture. Add eggs; beat until smooth. Stir in enough flour to make 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 45-60 minutes.
3. Punch dough down. Shape into 24 balls. Place on greased
4. ; brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes.
5. Bake at 375u0b0 for 18-20 minutes or until golden brown. Immediately remove from pan; serve warm.

warm water, cornmeal, sugar, canola oil, salt, active dry yeast, eggs, flour, butter, cornmeal

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