• 1 cup lukewarm milk
• 1 package active dry yeast
• 1 egg, lightly beaten
• ¼ cup honey
• 1 teaspoon salt
• ½ cup yellow cornmeal
• 2 ½ cups unbleached bread flour, divided
• 2 tablespoons vegetable oil

In a medium size bowl, dissolve yeast in milk and allow to develop for about 5 minutes.

Stir in egg, honey, salt, and cornmeal and mix well. Add 1½ cups of flour and beat until smooth?

Add the oil and beat until it is fully incorporated. Add 1 of a cup of the remaining flour and mix to form a dough that pulls away from the sides of the bowl.

Turn dough out onto a lightly floured board or counter top and knead for 5 to 6 minutes, adding more flour as needed to make a smooth and elastic dough that is only slightly sticky.

Sightly oil the surface of the dough and place in a clean, dry bowl )over with a dry cloth and let rise about an hour or until doubled in bulk.

Punch the dough down, and knead it lightly to remove the larger air bubbles.

Divide dough into 12 even pieces and shape into balls. Place balls into the cups of a lightly greased muffin tin, cover and let rise for 30 minutes or until nearly doubled.

Bake in a preheated 350 oven for 12 to 15 minutes or until browned.

Remove from oven and allow to cool slightly before serving warm.