Cornmeal is made from dried maize and it is a fairly common staple food. It can be ground to a range of consistencies, from very fine to coarse. My experience has shown that cornmeal, when used in combination with plain flour, gives the final baked product a richer taste. These rolls are a great alternative to a plain dinner roll, and they are great as a sandwich or even split in half and toasted.
300 grams all purpose flour
100 grams finely ground cornmeal
1 teaspoon sugar
1 teaspoon salt
250 ml warm water
2 teaspoons instant dried yeast
2 tablespoons oil
Mix the yeast with the sugar, pour in the warm water, mix well and let it sit in a warm spot for 10-15 minutes, to activate the yeast. Sift the flour with the cornmeal, add salt and mix well; also whisk together the egg with the oil in another bowl. When the yeast has activated, make a little well in the middle of the flour mixture and pour it in along with the egg and oil.
Mix with a wooden spoon until the dough starts to come together, then proceed to knead the dough with your hands for at least 5 minutes, until you get a soft dough that doesn't stick to your hands (add another tablespoon or two of flour more, if needed). Oil the bowl, lightly oil the surface of the dough, cover it with a kitchen towel and let it sit in a warm place for at least an hour, or until doubled in size.
Flour your counter well, turn out the risen dough, gently knead it and then divide it into 12 equal pieces. Roll each piece into a ball, arrange them on a greased and floured baking pan, cover with a towel and let them rise for another 30 minutes. Bake in a preheated oven, at 200˚C (395˚F) for 18-20 minutes and serve warm.