1 cup boiling water
1/2 cup cornmeal
1/4 cup mild-flavored molasses
3 tablespoons butter
1 teaspoon salt
1/4 cup warm water
1 (1/4 ounce) package active dry yeast
3 cups all-purpose flour
1 tablespoon butter, melted
Place boiling water in small bowl. Slowly add cornmeal, stirring constantly, until well mixed. Add molasses, 3 tablespoons butter and salt. Stir until butter is melted. Stir in egg; mix well. Set aside.
Combine warm water and yeast in another small bowl. Stir until yeast is dissolved.
Place flour in large bowl. Add cornmeal and yeast mixtures; stir until soft dough forms. Turn dough onto well-floured surface. Knead with well-floured hands until ball forms (1 to 2 minutes). (Dough will be sticky.) Cut dough into 16 pieces with sharp knife.
Shape each piece of dough into ball with well-floured hands. Place balls into well greased 10-inch cast iron skillet or 9-inch round baking pan. Cover; let rise in warm place until double in size (30 to 45 minutes).
Heat oven to 375A?F.
Bake rolls for 30 to 35 minutes or until golden brown and rolls sound hollow when tapped. Remove from pan; cool on wire rack. Brush with 1 tablespoon melted butter. Serve warm.
Time preparation: 20 min.
Time total: 80 min.