Cornmeal Rolls (or Bread)

1. In a medium sauce pan, combine 1 3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture boils, about 9–11 minutes.
2. Cool mixture at room temperature to between 120–130 degrees F.
3. Place cornmeal mixture in a large mixing bowl.
4. Dissolve yeast in remaining ½ cup of warm water for 5 minutes; add to the cornmeal mixture.
5. Add eggs and mix well.
6. Add enough flour to make a soft dough, by adding ½ cup at a time, and mixing in between.
7. Turn dough onto floured board; knead until smooth and elastic, about 6 to 8 minutes. (OR knead in the bowl of an electric mixer fitted with a dough hook, on medium-low speed for 2–3 minutes.)
8. Form dough into a smooth ball. Place ball in a greased bowl, turning once to grease the top.
9. Cover and let rise in a warm place until doubled, about 45 to 60 minutes.
10. Preheat the oven to 375 degrees F.
11. Push down dough. Cut dough into 24 pieces and then shape into 24 balls (or divide dough in half, and form two loaves, and place in greased loaf pans).
12. Place balls on greased cookie sheets about 3 inches apart. Brush each with butter and sprinkle with additional cornmeal.
13. Let rise uncovered until doubled, about 30 minutes.
14. Bake in the preheated oven for 18–20 minutes or until golden brown (about 40 minutes for loaves).
15. Immediately remove from pan. Serve rolls warm (or allow loaves to cool completely before slicing).