2 c milk

1 c cornmeal

½ c warm water

2 Tb rapid rise yeast

5 plus c flour

3 eggs

½ c butter, softened

½ c sugar

Finishing touches: 1 egg, melted butter, sugar, salt, flour,

In small saucepan, heat milk and add cornmeal.  Stir over medium heat and then reduce heat and cook until mixture thickens like porridge.  Remove from heat and let cool to room temperature.  In a mixing bowl, whisk water and yeast together and let stand 2-3 minutes to dissolve yeast.  Add 1 cup flour and then add butter, sugar, eggs, cooked cornmeal, and most of remaining flour.  Let dough sit, covered, 15 minutes and then knead for 8-10 minutes, adding additional flour as necessary to make a soft dough. Cover and let rise 30-55 minutes until almost doubled. Turn out dough onto a floured work surface and gently deflate. Divide into 24 pieces to make small rolls, or make 1 dozen large rolls. Whisk egg and pinch of sugar and salt in a small bowl. Brush each roll with egg wash. Place rolls on sprayed baking sheets and spray with cooking oil. Cover and let rise 40- 60 minutes until almost doubled. Brush rolls with melted butter and dust with flour. Preheat oven to 350°F. Bake until done and lightly browned, about 20 - 25 minutes.