CORNMEAL BACON ROLLS

When this recipe was first being developed, one of our children {helper} wanted to make the bread for dinner. Well...to give you an idea of the results, these tasty rolls are now affectionately known as "Hockey Pucks." Needless to say, we have lightened the recipe so that it doesn't require a degree in bread baking to have them raise properly.

1 cup cornmeal
1 1/2 teaspoon salt
3 tablespoons honey
1/4 cup soft butter
1 cup scalded milk
6 ounces bacon
1/2 cup warm water
2 tablespoons yeast
1 cup whole wheat flour
2 eggs, beaten
2-2 1/2 cups white flour
1/4 cup butter, melted

Place the cornmeal, salt, honey, and butter in a large mixing bowl. Add the scalded milk. Cut the bacon into 1/4" slices and cook until it begins to crispen. Using a slotted spoon, remove from the pan and add to the cornmeal mixture. Let this mixture cool to lukewarm.
Combine the warm water and yeast. Let set until bubbly, 5-10 minutes.
Add the whole wheat flour, beaten eggs, and dissolved yeast to the cooled cornmeal mixture. Mix well. Gradually add enough white flour until you have a soft dough. Turn onto a floured board and knead until smooth. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk.
Punch the dough down and pinch off pieces the size of a golf ball. Shape into buns, roll in the melted butter, and place on a baking sheet or in muffin tins. Let rise 30 minutes.
Bake in a preheated 375 degree oven about 20 minutes.
Makes 24-30 buns or muffins.