Cornmeal Rolls

Our cornmeal rolls were so good tonight that I thought I'd share the recipe.

Cornmeal Rolls

2 1/4 c. warm water, divided
1/3 c. cornmeal
1/4 c. sugar
3 Tbsp. vegetable oil
2 tsp. salt
2 pkgs (1/4 oz. ea) active dry yeast
2 eggs
5 to 5 1/2 c. all-purpose flour

In a saucepan, combine 1 3/4 c. water, cornmeal, sugar, oil & salt. Cook and stir over medium heat until mixture boils. Cool at room temperature to 120 - 130 degrees F. Place in a mixing bowl. Dissolve yeast in remaining water and add to cornmeal mixture. Add eggs and mix well. Add enough flour to make a soft dough. Turn onto a floured board and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45-60 minutes. Punch dough down. Shape into 24 balls. Place on greased baking sheets. Let rise, uncovered, until doubled, about 30 minutes. Bake at 375 degrees F. for 18 - 20 minutes or until golden brown.