3 ¼ cup to 3 ¾ cup Flour
1 pkg. or 1 Tbsp Yeast
¾ cup milk
¼ cup sugar
2 eggs
½ cup cornmeal
½ tsp. Dried basil and oregano, crushed
1/3 cup margarine
½ tsp. Salt
3 Tbsp. Butter or margarine melted

Combine 1 cup of the flour, cornmeal, yeast, basil, and oregano in a large mixing bowl. Heat and stir milk, 1/3–cup margarine, sugar and salt in sauce pan till warm and margarine almost melts. Add to flour mixture, and eggs beat on medium speed for 30 seconds, scrap bowl beat on high for 3 minutes. Stir in as much of the remaining flour as you can. Knead 6–8 min. Shape into ball, place in lightly greased bowl turn once cover and let rise for 1–hour punch down. Turn onto floured (buttered) surface let rest 10 minutes shape as desired. Place rolls 3 inches apart on creased baking sheet cover and let rise till nearly double about 20 minutes. Brush top of rolls with 3 Tbsp. melted butter. Bake in 375 degree about 12 minutes or till golden brown.