Cornmeal Rolls (Or Bread)

Directions

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   1. In a medium sauce pan, combine 1 3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture boils, about 9-11 minutes.
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   2. Cool mixture at room temperature to between 120-130 degrees F.
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   3. Place cornmeal mixture in a large mixing bowl.
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   4. Dissolve yeast in remaining 1/2 cup of warm water for 5 minutes; add to the cornmeal mixture.
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   5. Add eggs and mix well.
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   6. Add enough flour to make a soft dough, by adding 1/2 cup at a time, and mixing in between.
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   7. Turn dough onto floured board; knead until smooth and elastic, about 6 to 8 minutes. (OR knead in the bowl of an electric mixer fitted with a dough hook, on medium-low speed for 2-3 minutes.)
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   8. Form dough into a smooth ball. Place ball in a greased bowl, turning once to grease the top.
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   9. Cover and let rise in a warm place until doubled, about 45 to 60 minutes.
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    10. Preheat the oven to 375 degrees F.
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    11. Push down dough. Cut dough into 24 pieces and then shape into 24 balls (or divide dough in half, and form two loaves, and place in greased loaf pans).
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    12. Place balls on greased cookie sheets about 3 inches apart. Brush each with butter and sprinkle with additional cornmeal.
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    13. Let rise uncovered until doubled, about 30 minutes.
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    14. Bake in the preheated oven for 18-20 minutes or until golden brown (about 40 minutes for loaves).
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    15. Immediately remove from pan. Serve rolls warm (or allow loaves to cool completely before slicing).