1 pkg. dry yeast
3 tbsp. molasses, divided
3/4 c. warm skim milk (105 to 115 degrees)
2 c. bread flour, divided
1/3 c. yellow cornmeal
2 tbsp. vegetable oil
1/2 tsp. salt
Vegetable cooking spray

Dissolve yeast and 1 tablespoon molasses in milk in a large bowl; let stand 5 minutes. Add remaining molasses, 1 cup flour, cornmeal, oil, and salt; beat at medium speed of an electric mixer until well blended. Gradually add 3/4 cup flour, and beat until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 4 minutes), adding enough of remaining flour, 1 tablespoon at a time to keep dough from sticking to hands. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and turn out onto a lightly floured surface. Divide dough in half; roll each half into a 12 inch circle. Cut each circle into 8 wedges; roll up each wedge, beginning at wide end. Seal points and place rolls on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Bake at 375 degrees for 8 minutes or until browned.

Yield: 16 rolls.