Cornmeal Pan Rolls

Ingredients
2 1/2 cups all-purpose flour
1/4 cup cornmeal
2 Tbsp. sugar
1 pkg. (1/4oz.) active dry yeast
1 tsp. salt
1 cup water
3 Tbsp. butter, divided
1 egg, lightly beaten

Directions
1. In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 Tbsp. butter to 120-130 degrees F. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a a greased 9x13x2" baking pan or two 9" round pans. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 400 degrees F for 15-20 minutes or until golden brown. melt remaining butter; brush over rolls. Invert onto wire racks.