Cornmeal Cloverleaf Rolls

Ingredients

• 0.3 cup cornmeal 
• 1 teaspoon cornmeal 
• 2.3 teaspoons yeast dry
• 1 large egg white lightly beaten
• 4.3 cups flour all-purpose divided
• 1.5 cups milk 2% reduced-fat
• 1.3 teaspoons salt 
• 3 tablespoons stick margarine melted
• 1 tablespoon sugar 
• 0.3 cup warm water (100° to 110°)
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• measuring cup

Directions

1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milk. Lightly spoon flour into dry measuring cups; level with a knife.
2. Add 4 cups flour, 1/3 cup cornmeal, butter, and salt to yeast mixture; beat at medium speed of a mixer until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes. Divide into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 3 pieces; shape each piece into a ball. Coat muffin pans with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise 10 minutes or until doubled in size.
4. Preheat oven to 35
5. Uncover rolls.
6. Combine egg white and 1 tablespoon water; brush over rolls.
7. Sprinkle with 1 teaspoon cornmeal.
8. Bake at 350 for 25 minutes or until golden brown.
9. Remove from pan; serve warm.