|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 1⁄3 Cup (21.33 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
In a large bowl, dissolve yeast and sugar in water and let stand 5 minutes.
Combine salt with flour and stir in, 1/2 cup at a time, to make a stiff dough.
Knead on a floured board, adding more flour if necessary, until dough is smooth and no longer sticky.
Place dough in a lightly oiled bowl and turn to oil entire surface.
Cover with a dish towel and let rise in a warm place about 1 1/2 hours or until doubled in bulk.
Punch down dough and divide into 12 to 16 equal pieces.
With a rolling pin or with the hands, flatten each piece into a rectangle and roll up tightly.
Place the rolls, seam side down, on a baking sheet sprinkled with cornmeal.
Cover lightly with a towel and let rise in a warm place about 45 minutes or until doubled in bulk.
With a razor blade, slash the top of each roll lengthwise and brush with water.
Place the rolls in a cold oven.
Set a large pan of hot water on the floor of the oven and set the temperature at 400Â°.
Bake 25 minutes or until golden.