This is another recipe I clipped from Midwest Living magazine. I made these yesterday and they are really wonderful! I sprinkled some of them with freshly ground black pepper as well. As far as flavor goes they are a little bland, but I think most rolls are, which is why we add butter :) Instead of butter, we dipped these finger sized rolls into beef soup that cooked in the crockpot all day.
adapted from Midwest Living Magazine
1 cup milk
1/4 cup sugar
1/4 cup butter
1/4 cup yellow cornmeal
1 tsp. salt
1 pkg. active dry yeast
1/4 cup warm water (105 degrees F to 115 degrees F)
1 egg, lightly beaten
3-1/2 to 4 cups all-purpose flour
Yellow cornmeal (optional)
In small saucepan, combine milk, sugar, 1/4 cup butter, 1/4 cup cornmeal and salt; cook and stir until warm (105 degrees F to 115 degrees F).