CORNMEAL PAN ROLLS

 1 2/3 cups milk

2/3 cup cornmeal

2/3 cup sugar

1/2 cup butter, cubed

1 tsp salt

2 tbsp active dry yeast

1/4 cup warm water (110 to 115 degrees)

2 eggs

1 cup whole wheat flour

3 cups all-purpose flour

In a saucepan, bring milk to a simmer. Gradually whisk in cornmeal; simmer for 3 to 4 minutes or until thickened. Stir in the sugar, butter and salt. Remove from the heat and cool to 110 to 115-degrees.

In a mixing bowl, dissolve yeast in the warm water. Add the cornmeal mixture, eggs and the whole wheat flour; beat until smooth. Stir in enough of the all-purpose flour to form a soft dough (it will be sticky). Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.

Punch dough down. Turn out onto a lightly floured surface and divide into 15 pieces. Shape each piece into a roll and place into a greased 13" X 9" pan. Cover and let rise until doubled in size, about 1/2 hour. 

Bake at 375-ddegrees 20-25 minutes or until golden brown.

Yield: 15 dinner rolls

the general idea for this recipe and the photo from an old TOH