Cornmeal, Fennel, and Golden Raisin Dinner Rolls

Ingredients

• 5.3 ounces bread flour ( 1 cup plus 3 tablespoons)
• 9 tablespoons cornmeal 
• 2.3 teaspoons yeast dry
• 1 large eggs lightly beaten
• 1 teaspoon fennel seeds crushed
• 1.3 cups flour all-purpose
• 1 cup golden raisins 
• 1 teaspoon salt 
• 0.3 teaspoon sugar 
• 1.3 cups warm water (100° to 110°)

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes.
2. Add raisins and next 5 ingredients (through cornmeal), stirring until a stiff dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes; dough will feel sticky).
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. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 1 hour or until doubled in size.
4. Punch dough down. Divide dough into 16 (1 1/2-ounce) portions. Working with one dough portion at a time (cover remaining dough portions to prevent drying), roll each portion into a ball.
5. Place dough balls on a large baking sheet coated with cooking spray. Cover and let rise 30 minutes or until dough balls are doubled in size.
6. Preheat oven to 45
7. Uncover dough. Gently brush egg evenly over dough.
8. Bake at 450 for 10 minutes or until rolls are browned on bottom and sound hollow when tapped.
9. Remove from pan; cool on wire racks.