Ingredients
1/2 cup butter, cubed1/2 cup sugar1/3 cup cornmeal1 teaspoon salt2 cups 2% milk1 package (1/4 ounce) active dry yeast1/2 cup warm water (110° to 115°)2 large eggs, room temperature4-1/2 to 5-1/2 cups all-purpose flour3 tablespoons butter, meltedOptional: Olive oil and balsamic vinegar
Preparation
In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir until thickened, 5-10 minutes. Cool to 110°-115°.
In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with melted butter.
Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375° until golden brown, 15-20 minutes. Brush with melted butter. Remove from pans to wire racks. If desired, serve with olive oil and balsamic vinegar.
