Prep Time:  25 minutes

Cook Time:  20 minutes

Yield:  24 servings

By: Marietta Slater

"My family just can't seem to get enough of these fun, cheesy rolls. They have a delightful texture from the cornmeal and are a great switch from traditional dinner rolls. I like to serve them with spaghetti, lasagna and stew. -Marietta Slater, Augusta, Kansas"

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F to 115 degrees F)
• 1 cup warm milk (110 to 115 degrees F)
• 1/2 cup grated Parmesan cheese
• 1/3 cup butter or margarine, melted
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 cup cornmeal
• 2 eggs
• 4 1/2 cups all-purpose flour
• TOPPING:
• 1/4 cup butter or margarine, melted
• 1/4 cup grated Parmesan cheese

Directions

1. In a large mixing bowl, dissolve yeast in water.
2. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well.
3. Add 3 cups of flour and beat until smooth.
4. Add enough remaining flour to form a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese.
9. Place on greased baking sheets.
10. Cover and let rise until doubled, about 30 minutes.
11. Bake at 375 degrees F for 20-25 minutes or until golden brown.
12. Remove from pans to cool on wire racks.

Overnight Bubble Bread Peach Bread