Cornmeal Rolls

We seem to eat a lot more rolls in the summer. I like to have rolls in the freezer for an impromptu picnic. Though the sandwich buns recipe is the one I use most frequently, sometimes I am looking for variety and make cornmeal rolls. This recipe is one our family has enjoyed for years. The cornmeal adds a golden color and wonderful flavor. They are equally good as dinner rolls or cut large for sandwiches. My favorite use is with pork barbecue!

1/3 cup cornmeal
1/4 cup honey
2 tsp salt
1/2 cup butter
2 cup milk

Mix and cook on stove until thickened. Cool until lukewarm.

1/4 cup warm water
1 T. yeast

Dissolve yeast in water.

2 eggs
4 cups flour (or more, I use half whole wheat.)

Combine the cornmeal mixture and the yeast water with the eggs and mix well. Add flour until you have a soft dough. Knead for five or more minutes. Place in greased bowl, cover and let rise. Punch down. Roll out and form into rolls. I like to cut them with a biscuit cutter. Place on greased baking sheet, brush with melted butter and dust with cornmeal. Rise until double. Bake at 350 degrees for 15 minutes.