Polenta Rolls

Two hours, start to finish.
  
1  pkg  dry yeast
1  Tbs  granulated sugar
1-1/2  cup  warm water
1  Tbs  salt
1/2  cup  polenta (grits)
5  cups  flour
1  cup  milk
2  Tbs  brown sugar

Dissolve yeast and granulated sugar, in ½ cup warm water. Set aside 5 minutes. 
In a saucepan, bring 1 cup water and salt to a boil. Add polenta. Bring back to a boil, stirring, and remove from heat.

In a large bowl, combine milk and brown sugar. Add the hot polenta; stir and then add the proofed yeast mixture. Add 4 cups flour. Add enough remaining flour to make soft, sticky dough.

Turn out on a floured surface and knead about 5 minutes. Cover with   plastic and let rest 15 minutes. Form into rolls. Place in a greased baking pan. Cover with a towel and let rise for 30 minutes.

Score tops. Brush on an egg wash and sprinkle with additional polenta.
Bake about 30 minutes @350°.