CORNMEAL ROLLS

Todd & Tamara Erickson

CORNMEAL ROLLS

2 1/4 cups warm water divided	2 pkg active dry yeast
1/3 cup cornmeal	2 eggs
1/4 cup sugar	5 – 5 1/2 cups all-purpose flour
3 Tbsp vegetable oil	Melted butter or margarine
2 tsp salt	Additional cornmeal

In a saucepan, combine 1 3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture boils, about 9 – 11 minutes. Cool at room temperature to 120° - 130°. Place in a mixing bowl. Dissolve yeast in remaining water; add to cornmeal mixture. Add eggs and mix well. Add enough flour to make a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 – 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 – 60 minutes. Punch dough down. Shape into 24 balls. Place on greased baking sheets; brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes. Bake at 375° for 18 – 20 minutes or until golden brown. Immediately remove from pan; serve warm.

Yield: 2 dozen