Cornmeal Light Rolls

Instructions

Hands-on Time: 15 minutes
Baking Time: 20 minutes
Total Time: 2 hours 45 minutes including rising time
Yield: About 24 rolls

1. In a medium saucepan, bring milk and salt to a simmer. Gradually whisk in cornmeal. Cook, stirring, until thickened, about 5 minutes. Remove from heat and set aside to cool.
2. In a large bowl (or stand mixer bowl) beat together yeast, water, brown sugar, two eggs, and the cornmeal mush.
3. Slowly add enough flour to form a soft dough.
4. Turn out on the floured surface. (If your mixer has a dough hook leave dough in the bowl, switch attachments and knead by machine.)
5. Knead until smooth.
6. Place in a clean, oiled bowl, turning once to coat the dough.
7. Cover with plastic wrap or a clean dishtowel.
8. Set in a warm place and let rise until double, about 2 hours.
9. Turn out on the lightly floured surface. Pinching off walnut-size pieces, roll dough into balls. Sprinkle a baking sheet with 1 tablespoon of cornmeal.
10. Place dough balls on a baking sheet.
11. Cover again, set in a warm place and let rise until double in bulk, about 30 minutes.
12. Preheat oven to 375°F.
13. Brush top of each roll with beaten egg and sprinkle with cornmeal.
14. Cut two parallel slits in top of each roll.
15. Bake for 20 minutes or until golden brown.

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