Multi-Grain Rolls

Directions

1. 1
   Dissolve yeast in warm water in bowl.
2. 2
   Let stand 10 minutes.
3. 3
   Add whole wheat flour, cornmeal, 1/4 cup melted butter, honey, egg and salt to yeast mixture; mix well.
4. 4
   Stir in 3 cups bread flour, 1/2 cup at a time, until dough pulls away from sides of bowl.
5. 5
   Turn dough onto lightly floured surface.
6. 6
   Knead 10 minutes until smooth and elastic, using an additional 1/2 cup bread flour, if necessary.
7. 7
   Place into greased bowl; turn greased-side up.
8. 8
   Cover; let rise in warm place 20 minutes until doubled in size.
9. 9
   (Dough is ready if indentation remains when touched.)
10. 10
    Punch dough down; divide in half.
11. 11
    Shape each half into 12 balls; flouring hands if necessary.
12. 12
    Place 1 inch apart onto greased baking sheets.
13. 13
    Cover, let rise in warm place 15 minutes until double in size.
14. 14
    Lightly cut 1/8-inch deep X into top of each roll with sharp serrated knife.
15. 15
    Heat oven to 400F.
16. 16
    Bake 12-15 minutes or until golden brown.
17. 17
    Remove from oven; brush with melted butter.
18. 18
    Sprinkle with cornmeal.
19. 19
    Serve warm with butter with olive oil.