Cornmeal Rolls


1 Cup warm water
1/3 Cup instant nonfat drymilk
1 Cup Brown Sugar
1/4 cup sugar
1/2 tsp salt
1/2 PKG active dry yeast
1/4 cup of Vegetable oil
1 Egg
3/4 Cup Cornmeal
3-3 1/2 Cups Flour


Dissolve yeast in warm water, let stand 5 minutes. Add dry milk, sugar, salt, oil, egg, cornmeal and 1 1/2 cups of flour. Beat vigorously. Add additional four to make a stiff dough. Turn out onto floured surface.
Knead 6-8 minutes until smooth. Place into greased bowl, turing once to grease surface. Cover and let rise until double in size, about 1 hour. Punch down and shape into 36 equal balls. Place 2 ball in each greased muffin pan cup. Cover + let rise till nearly double, about 45 minutes. Bake at 375*F for 12-15 minutes, yeilds 12-16 rolls