2 Active Dry Yeast
1/2 Water
1 Milk
1/2 Parmesan Cheese
1/3 Butter
3 Sugar
1 Salt
1 Cornmeal
2 Eggs
4 1/2 – 5 All-Purpose Flour
1/4 Butter
1/4 Parmesan Cheese


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 board; kneed until smooth and elastic, about 6 to 8 minutes.
Place in a bowl coated with olive oil, turning once to coat tops.
Cover and let rise in a warm place until doubled in size, about one hour.
Punch down dough.
Shape into 24 oval loafs.,
Place the rolls on a baking sheet and brush the tops of each roll with melted butter.
Sprinkle the rolls with grated Parmesan cheese.
Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375 degrees F.
Bake for 20-25 minutes or until golden brown.
Remove from baking sheet and cool on wire racks.