INGREDIENTS

INSTRUCTIONS

In large bowl, dissolve sugar in warm water; sprinkle yeast into  water
and let stand 10 minutes or until frothy. Add 2-1/2 cups of the  flour,
salt, butter and egg yolk. With electric mixer, beat mixture  at high
speed for 2 minutes. With wooden spoon, stir in cornmeal and  enough of
remaining flour to make a soft dough that leaves the sides  of the
bowl. Turn out onto floured board and knead for 6 to 8 minutes  or
until dough is smooth and elastic. Cover with inverted bowl; let  rise
for 20 minutes. Knead dough for 1 minute. Divide into 24 pieces  and
shape into smooth balls. Oil a large, rimmed baking sheet (about  17 x
11 inches) and sprinkle lightly with cornmeal. Evenly space  dough
balls in pan. Cover with oiled sheet of waxed paper, then with  plastic
wrap. Place in the refrigerator for 4 hours or up to 24  hours. Remove
from refrigerator (do not remove wrapping); let stand  at room
temperature for about 2 hours or until almost doubled in  size; pierce
any air bubbles with toothpick. Beat egg white with 1  tsp water; brush
on top of rolls and sprinkle lightly with corn meal.  Bake in 400F oven
for 15 to 20 minutes or until golden brown Transfer  to rack to cool.
Makes 24 rolls  Per roll: 150 calories,2 g fat, 28 g carbohydrate,4 g
protein  Preparation time: 45 minutes Baking time: 15 to 20 minutes
Jalapeno Cheddar Butter: In food processor, blend 1-1/2 cups shredded
old Cheddar cheese with 1/2 cup softened butter until smooth. Add 2
tbsp finely chopped pickled jalapeno peppers; pulse just until
combined. Transfer to crock or bowl; cover and refrigerate for up to  2
days. Let stand at room temperature for 1 hour before serving.  Makes
about 1 1/3 cups. Per 2tsp: 49 calories, 5 g fat, .Ol g  carbohydrate,
1 g protein. Scanned and formatted by Carole Walberg  NOTES : These
rolls can be shaped and refrigerated up to 24 hours  before baking
Recipe by: Homemaker's Magazine Nov/Dec'97  Posted to recipelu-digest
Volume 01 Number 359 by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Dec 11, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 46
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 12.8mg
Sodium: 199.4mg
Potassium: 18.3mg
Carbohydrates: 6g
Fiber: <1g
Sugar: 2.1g
Protein: <1g