Instructions: *NOTE: Original recipe used regular milk

**NOTE: Original recipe used regular butter or margarine

***NOTE: Original recipe used regular butter or margarine

Combine 1 C of the flour, cornmeal, yeast, basil and oregano in a large mixing bowl; set aside.

Heat and stir milk, the 1/3 C butter or margarine, sugar, and salt in a saucepan just till warm (120 - 130 deg F) and butter or margarine almost melts. Add to flour mixture; add eggs. Beat with an electric mixer on low to med speed for 30 seconds, scraping bowl. Beat on high speed for 3 min.

Stir in as much of the remaining flour as you can.

Knead dough on a lightly floured surface, kneading in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 - 8 min total). Shape into a ball. Place dough in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double

(about 1 hr).

Punch dough down. turn out onto a floured surface. Cover and let rest for 10 min. Shape as desired. Place rolls 3" apart on greased baking sheets.

Cover and let rise till nearly double (about 20 min).

Brush tops of rolls with the 3 T melted butter or margarine. Bake in a 375 deg F oven about 12 min or till golden. Cool on a wire rack.

Makes 24

These were absolutely fabulous.

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