Parmesan Rolls

Parmesan Rolls
2 packages (1/4 oz. each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup grated Parmesan cheese
1/3 cup butter, melted 3 Tbsp. sugar
1 tsp. salt 1 cup cornmeal 2 eggs
4-1/2 to 5 cups all-purpose flour
TOPPING:
1/4 cup butter, melted
1/4 cup grated Parmesan cheese
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In a large mixing bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire rocks.