Cornmeal Polenta Rolls

Directions

1. 1
   Add cornmeal, sugar and salt to a medium sauce pan. Stir in milk. Cook and stir mixture until it comes to a boil. Reduce heat and cook and stir for 2 minutes. Remove from heat and add butter. Stir until melted.
2. 2
   Pour mixture onto a sheet pan and refrigerate for one hour.
3. 3
   When cold, transfer to the bowl of a stand mixer.
4. 4
   Dissolve yeast in lukewarm water. Add to conrmeal mixture, along with eggs.
5. 5
   Add flour to bowl and using dough hook, mix at medium speed for 10 minutes.
6. 6
   Shape dough into ball. Place in a lightly greased bowl, turning once to grease surface and cover. Let rise in a warm place until almost doubled in size.
7. 7
   Punch down dough, pour onto lightly floured surface and divided into 24 equal pieces. Shape into rolls and place on parchment-lined sheet pan, 2 inches apart. Slit top of each roll and spray with water. Cover loosely with plastic wrap and let proof until doubled. Preheat over to 375 degrees.
8. 8
   Make an egg wash and brush tops of rolls.
9. 9
   Bake 16 to 22 minutes until golden brown. Mist oven when you put them in (or pour water into your rocks!).