Cornmeal Pan Rolls
2 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 (1/4ounce) package yeast
1 teaspoon salt
1 cup water
3 tablespoons butter, divided
1 egg, beaten
In a large mixing bowl, combine the flour, cornmeal, sugar, yeast and
salt. In a saucepan, heat water and 2 T. water butter to 120-130
degrees. Add to dry ingredients; beat until moistened. Add egg; beat
on medium speed for 3 minutes. Turn onto floured surface; knead
until smooth and elastic, about 6-8 minutes. Place in a greased
blowl, turning once to grease top.
Cover and let rise in a warm place until doubled. About and hour. Punch down. Turn onto lightly floured surface; divide dough into 18 pieces. Shape each piece into a ball. Place in greased 13x9x2 in baking pan or 2 round 9 inch baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400 degrees for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.