Cornmeal Rolls

2 1/4 cup water
1/3 cup cornmeal
1/4 cup sugar
3 T. oil
2 t. salt
2 T. yeast
2 eggs
5- 5 1/2 cups flour
Additional cornmeal to dust the bottom of baking sheet

With 1 3/4 cup of the water, cornmeal, sugar, oil and salt, boil to make a "mush." Let cool to room temperature. Soften yeast in 1/2 cup warm water. Stir yeast mixture & eggs into cornmeal mixture, and add flour to make a soft dough. I also added about a 1/2 cup of leftover oatmeal from breakfast. Knead and allow to rise for about 45 minutes. Punch down and shape into rolls. Let rise another 45 minutes and bake at 350 for 18-20 minutes. Butter the tops!

These are so soft and great with any barbeque sandwich filling.