2 1/4 c. warm water (110~ to 115~)
1/3 c. cornmeal
1/4 c. sugar
3 tbsp. oil
2 tsp. salt
2 (1/4 oz.) pkg. active dry yeast
2 eggs
5 to 5 1/2 c. all-purpose flour
melted butter
additional cornmeal

In saucepan, combine 1 3/4 cups water, cornmeal, sugar, oil and salt. Cook over medium heat until mixture boils, about 10 minutes. Cool at room temperature to 120°F to 130°F. Place in mixing bowl. Dissolve yeast in remaining water. Add cornmeal mixture. Add eggs and mix well. Add flour to make soft dough. Turn onto floured board and knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl and turn once to grease top. Cover and let rise in warm place until doubled, about 45 to 60 minutes. Punch down. Shape into 24 balls. Place on greased baking sheets, brush with butter and sprinkle with cornmeal.

Bake at 375°F for 18 to 20 minutes or golden brown. Immediately remove from baking sheet. Serve warm.