Cornmeal Pan Rolls

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.