Cornmeal Rolls (Or Bread)

• 2-1/4 cups Warm (110-120 Degrees F) Water, Divided
• 1/3 cups Yellow Cornmeal
• 1/4 cups Granulated Sugar
• 3 Tablespoons Vegetable Oil
• 2 teaspoons Salt
• 4-1/2 teaspoons Active Dry Yeast
• 2 whole Eggs
• 6 cups All-purpose Flour, Up To 1/2 Cup More If Needed
• Melted Butter, To Brush On Rolls
• Additional Cornmeal, To Sprinkle On Top

1. 1.tn a medium sauce pan, combine 1 3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture boils, about 9-11 minutes.
2. 2.tool mixture at room temperature to between 120-130 degrees F.
3. 3.tlace cornmeal mixture in a large mixing bowl.
4. 4.tissolve yeast in remaining 1/2 cup of warm water for 5 minutes; add to the cornmeal mixture.
5. 5.tdd eggs and mix well.
6. 6.tdd enough flour to make a soft dough, by adding 1/2 cup at a time, and mixing in between.
7. 7.turn dough onto floured board; knead until smooth and elastic, about 6 to 8 minutes. (OR knead in the bowl of an electric mixer fitted with a dough hook, on medium-low speed for 2-3 minutes.)
8. 8.torm dough into a smooth ball. Place ball in a greased bowl, turning once to grease the top.
9. 9.tover and let rise in a warm place until doubled, about 45 to 60 minutes.
10. 10.treheat the oven to 375 degrees F.
11. 11.tush down dough. Cut dough into 24 pieces and then shape into 24 balls (or divide dough in half, and form two loaves, and place in greased loaf pans).
12. 12.tlace balls on greased cookie sheets about 3 inches apart. Brush each with butter and sprinkle with additional cornmeal.
13. 13.tet rise uncovered until doubled, about 30 minutes.
14. 14.take in the preheated oven for 18-20 minutes or until golden brown (about 40 minutes for loaves).
15. 15.tmmediately remove from pan. Serve rolls warm (or allow loaves to cool completely before slicing).

water, yellow cornmeal, ubc, vegetable oil, salt, active dry yeast, eggs, allpurpose, butter, cornmeal

Taken from tastykitchen.com/recipes/breads/cornmeal-rolls-or-bread/ (may not work)