Cornmeal Mush Rolls

Ingredeints
2 3/4 cups water
2 tsps. salt
2/3 cup yellow cornmeal
6 cups flour
2 tbls. yeast
1/2 cup packed brown sugar
1/2 cup instant dry milk
1/3 cup butter or margarine
1 egg

Directions
Bring 2 cups of water and salt to boil. Pour in cornmeal, stirring constantly. Cook 1 min. Cool to room temp., stirring occasionally. Combine 3 cups flour, sugar, dry milk, yeast. Mix. Combine remaining 3/4 cup water and butter in small saucepan. Heat to 130 degrees F. Add to flour mixture. Add egg and cornmeal. Blend on low; then beat at med. 3 min. Mix in 2 cups flour, 1 cup at a time. Knead 5 min., adding remaining 1 cup flour (maybe a little more). Place in oiled bowl, turn once. Cover and let rise until double (about 30 min.) Grease 15x10 jelly roll pan. Punch down. Shape in 1 1/2 inch balls. Place side by side. Cover and let rise, (30 min.) Bake 375 degrees F, 20 min.