1packageactive dry yeast2 1/4 teaspoons or 1/4 ounce
1/4cupwarm water105F - 115F
1egglightly beaten
3 1/2 - 4cupsall purpose flour
unsalted buttermelted
yellow cornmealoptional as topping
Instructions
In a 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).
In a large bowl, dissolve yeast in warm water. Add egg and milk mixture. Gradually stir in enough flour to make a soft dough.
Turn out onto a lightly floured surface; knead gently for 2 to 3 minutes to make a smooth ball. (Knead in just enough remaining flour so the dough is no longer sticky.)
Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place until doubled in size (1 hour).
Punch the dough down and turn it out on a lightly floured surface. Let dough rest for 10 minutes. Grease a 15x10x1-inch baking pan.
To shape rolls, roll or pat dough to a 10×8-inch rectangle about 3/4-inch thick. Cut into 2-1/2×1-inch strips. Arrange strips in prepared pan, leaving about 1/2 inch between each strip. Cover and let rise until nearly doubled in size (about 30 minutes).
Brush with melted butter. Optionally sprinkle with additional cornmeal. Bake in a 400-degree F oven for 12 to 15 minutes, or until golden and rolls sound hollow when gently tapped. Remove from pan.
Notes
This recipe calls for active dry yeast, not to be confused with instant dry yeast. Active dry yeast needs to be dissolved in water prior to being incorporated into recipes. Be sure that your active dry yeast is not expired before beginning.