Cornmeal Pan Rolls

The recipe came in my TOH magazine today! I made them for dinner tonight as "practice" for thanksgiving. They are a keeper! Thanks Vivan Eccles, for putting it in the magazine! It will be grate on THanksgiving but also really nice with home made soups and stews. Prep time includes rising time.

• Ready In: 1 hr 45 mins
• Serves: 18

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1⁄2 cup cornmeal
• 2  tablespoons sugar
• 1 (1/4ounce) package  yeast
• 1  teaspoon salt
• 1  cup water
• 3  tablespoons butter, divided
• 1  egg, beaten

Directions

1. In a large mixing bowl, combine the flour, cornmeal, sugar, yeast and salt.
2. In a saucepan, heat water and 2 T. water butter to 120-130 degrees. Add to dry ingredients; beat until moisteened.
3. Add egg; beat on medium speed for 3 minutes.
4. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased blowl, turning once to grease top.
5. Cover and let rise in a warm place until doubled. About and hour.
6. Punch down. Turn onto lightly floured surface; divide dough into 18 pieces. Shape each piece into a ball.
7. Place in greased 13x9x2 in baking pan or 2 round 9 inch baking pans. COver and let rise in a warm place until doubled, about 30 minutes.
8. Bake at 400 degrees for 15-20 minutes or until goldend brown. Melt remaining butter; brush over rolls. Invert onto wire racks.