These are a good alternative to everyday dinner rolls. The cornmeal makes them a little... grainy... is that the right word? Yes, grainy, but in a good way.
Cornmeal Pan Rolls
Recipe from Taste of Home
2 1/2 c. all-purpose flour
1/2 c. cornmeal
2 Tbsp. sugar
1 pkg. active dry yeast
1 tsp. salt
1 c. water
3 Tbsp. butter, divided
1 egg, beaten
In a large bowl, combine the flour, cornmeal, sugar, yeast and salt.
In a saucepan, heat water and 2 Tbsp. butter to 120-130 degrees. Add to dry ingredients; beat until moistened.
Add egg; beat on medium speed for 3 minutes.
Knead for 6-8 minutes (or just use your kneading blade in your mixer).
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 1 hour.
Punch douh down. Turn onto floured surface; divide into 18 pieces.
Shape into balls, and place in a greased 9x13" baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 400 for 15-20 minutes, or until golden brown.
Melt remaining butter and brush over rolls.
Cool on wire racks.