Makes a wonderful accompaniment to just about any meal! 2¼ C. warm water, divided C. yellow cornmeal ¼ C. sugar 3 T. oil 2 tsp. salt 2 pkgs. (2 T.) dry yeast 2 eggs 5 to 5½ C. all-purpose flour melted butter or margarine additional cornmeal In a saucepan, combine 1¾ C. water, cornmeal, sugar, oil, and salt. Cook over medium heat, stirring, until mixture boils, about 7–9 minutes. Set aside to cool for about 5 minutes, and then pour into a large mixing bowl. Meanwhile, dissolve the yeast in the remaining warm water. Add to cornmeal mixture with eggs and mix well. Add enough flour to make soft, pliable dough, then knead about 5 minutes on a floured surface. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down and shape into 24 balls. Place on a greased, rimmed cookie sheet, or use a greased 9” x 13” pan. Brush rolls with melted butter and sprinkle with cornmeal. Let rise, uncovered, until doubled—about 30 minutes.
