Multi-Grain Rolls

• 2 (1/4-ounce) packages active dry yeast
• 1 3/4 cups warm (110F) water
• 2 cups whole wheat flour
• 1/4 cup cornmeal
• 1/4 cup Land O Lakes Butter, melted
• 1/4 cup honey
• 1 Land O Lakes Egg, slightly beaten
• 1 teaspoon salt
• 3 to 3 1/2 cups bread flour
• 2 tablespoons Land O Lakes Butter, melted
• 1 tablespoon cornmeal
• Land O Lakes Butter with Olive Oil

1. Dissolve yeast in warm water in bowl.
2. Let stand 10 minutes.
3. Add whole wheat flour, cornmeal, 1/4 cup melted butter, honey, egg and salt to yeast mixture; mix well.
4. Stir in 3 cups bread flour, 1/2 cup at a time, until dough pulls away from sides of bowl.
5. Turn dough onto lightly floured surface.
6. Knead 10 minutes until smooth and elastic, using an additional 1/2 cup bread flour, if necessary.
7. Place into greased bowl; turn greased-side up.
8. Cover; let rise in warm place 20 minutes until doubled in size.
9. (Dough is ready if indentation remains when touched.)
10. Punch dough down; divide in half.
11. Shape each half into 12 balls; flouring hands if necessary.
12. Place 1 inch apart onto greased baking sheets.
13. Cover, let rise in warm place 15 minutes until double in size.
14. Lightly cut 1/8-inch deep X into top of each roll with sharp serrated knife.
15. Heat oven to 400F.
16. Bake 12-15 minutes or until golden brown.
17. Remove from oven; brush with melted butter.
18. Sprinkle with cornmeal.
19. Serve warm with butter with olive oil.

active dry yeast, warm, whole wheat flour, cornmeal, butter, honey, egg, salt, bread flour, butter, cornmeal, butter

Taken from www.landolakes.com/recipe/920/multi-grain-rolls (may not work)