Wheat and Cornmeal Cheese Rolls

• 1 1/2 cups milk
• 13 cup stone-ground cornmeal
• 1 1/2 teaspoons salt
• 1 packet active dry yeast
• 1/4 cup maple syrup
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 3 tablespoons melted unsalted butter
• 6 ounces mild Cheddar cheese, shredded, or 8 ounces soft fresh goat cheese
• 2 teaspoons minced sage leaves

1. Scald milk in a 1-quart saucepan.
2. Stir in cornmeal, mixing constantly, and cook over medium heat about 5 minutes, until thickened.
3. Add salt and transfer to a large mixing bowl.
4. Place yeast in a bowl and add 1/2 cup warm water.
5. When cornmeal is no longer hot, stir in yeast and syrup.
6. Mix in whole wheat flour, then 1 cup all-purpose flour a half cup at a time, until a soft dough forms.
7. Place on a floured surface and knead about 8 minutes, adding most of remaining flour.
8. Dough should be elastic and a bit sticky.
9. Wipe a large bowl with some melted butter, place dough in bowl, turn so buttered side is up, cover loosely and allow to rise until doubled, about 1 hour.
10. Punch dough down and roll or stretch on a board to a rectangle 12 by 16 inches.
11. Sprinkle Cheddar on top or spread with goat cheese.
12. Scatter with sage.
13. With long side facing you, roll dough up tightly.
14. Brush edge with water to seal it.
15. Cut roll in four equal sections, and cut each in thirds.
16. Use half the remaining melted butter to grease a baking pan 9 by 13 by 2 inches.
17. Place rolls in pan with a cut side up and brush tops with remaining butter.
18. Let rise 30 minutes.
19. Preheat oven to 425 degrees.
20. Bake rolls 10 minutes, lower temperature to 350 degrees and bake about 30 minutes more, until browned.
21. Remove pan from oven and cool 10 minutes.
22. Cut rolls apart and transfer to a rack to cool completely.

milk, stoneground cornmeal, salt, active dry yeast, maple syrup, whole wheat flour, flour, butter, cheddar cheese, sage

Taken from cooking.nytimes.com/recipes/444 (may not work)