Cornmeal Skillet Rolls

• 1 cup boiling water
• 1/2 cup cornmeal
• 1/4 cup mild-flavored molasses
• 3 tablespoons Land O Lakes Butter
• 1 teaspoon salt
• 1 Land O Lakes Egg
• 1/4 cup warm water (105 to 115F)
• 1 (1/4-ounce) package active dry yeast
• 3 cups all-purpose flour
• 1 tablespoon Land O Lakes Butter, melted

1. Grease 10-inch cast iron skillet or 9-inch round baking pan; set aside.
2. Place boiling water into bowl.
3. Slowly add cornmeal, stirring constantly, until well mixed.
4. Add molasses, 3 tablespoons butter and salt; stir until butter is melted.
5. Stir in egg; mix well.
6. Set aside.
7. Combine warm water and yeast in another bowl.
8. Stir until yeast is dissolved.
9. Place flour into large bowl.
10. Add cornmeal and yeast mixtures; stir until soft dough forms.
11. Turn dough onto well-floured surface.
12. Knead with well-floured hands 1-2 minutes or until ball forms.
13. (Dough will be sticky.)
14. Cut dough into 16 pieces with sharp knife.
15. Shape each piece of dough into ball with well-floured hands.
16. Place balls into prepared pan.
17. Cover; let rise in warm place 30-45 minutes or until double in size.
18. Heat oven to 375F.
19. Bake 30-35 minutes or until golden brown and rolls sound hollow when tapped.
20. Remove from pan; place onto cooling rack.
21. Brush with 1 tablespoon melted butter.
22. Serve warm.

boiling water, cornmeal, mildflavored molasses, butter, salt, egg, warm water, active dry yeast, allpurpose, butter

Taken from www.landolakes.com/recipe/845/cornmeal-skillet-rolls (may not work)