Dissolve the yeast in the water.
Place the cornmeal, sugar, salt and butter in a bowl.
Add the milk and stir occasionally until the butter melts.
Cool to lukewarm.
Beat in 1 cup flour and eggs, then the yeast.
Beat in remaining flour.
Mixture will be very stiff.
Cover and let rise in a warm place for about 1 hour or until doubled in bulk.
Stir down and fill 24 greased medium muffin cups 3/4 full.
Cover and let rise in a warm place for about 45 minutes or until nearly doubled in bulk.
Sprinkle with sesame seed.
Bake in a 400-degree oven for about 15 minutes or until golden brown.