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1
Bring milk, 1 cup water and salt to boil in heavy large saucepan over medium heat.
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2
Slowly whisk in cornmeal.
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3
Cook until mixture thickens and boils, whisking constantly, about 2 minutes.
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4
Remove from heat.
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5
Whisk in molasses and 2 tablespoons butter.
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6
Transfer mixture to large bowl.
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7
Cool until thermometer inserted into center of mixture registers 115F, whisking often, about 15 minutes.
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8
Pour 1/2 cup warm water into small bowl; sprinkle yeast over.
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9
Let stand until yeast dissolves and top looks spongy, about 13 minutes.
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10
Stir yeast mixture into cornmeal mixture.
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11
Gradually mix in 4 3/4 cups flour, about 1 cup at a time, to form soft dough that pulls away from sides of bowl.
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12
Sprinkle 1/4 cup flour onto work surface.
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13
Turn dough out onto floured surface; knead until smooth and elastic, sprinkling with more flour by tablespoonfuls if needed, about 10 minutes (dough will remain slightly sticky).
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14
Form dough into ball.
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15
Coat large bowl with 1 tablespoon butter.
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16
Add dough to bowl and turn to coat dough with butter.
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17
Cover bowl with plastic wrap.
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18
Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
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19
Punch down dough.
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20
Cover dough with plastic wrap; let stand 10 minutes.
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21
Coat each of two 9-inch-diameter cake pans with 1/2 tablespoon butter.
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22
Roll dough into 18-inch-long log.
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23
Cut into 18 equal pieces.
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24
Using floured hands, form each dough piece into ball.
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25
Place 9 dough balls in each pan, spacing apart.
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26
Cover each pan loosely with towel.
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27
Let rolls stand in warm draft-free area until almost doubled in volume, about 30 minutes.
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28
Position rack in center of oven and preheat to 400F.
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29
Melt 2 tablespoons butter in small saucepan over medium heat.
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30
Brush top of rolls with melted butter, then sprinkle with sesame or poppy seeds.
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31
Place rolls in oven and immediately reduce temperature to 350F.
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32
Bake rolls until golden brown, about 30 minutes.
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33
(Can be made 1 day ahead.
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34
Cool completely.
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35
Store airtight at room temperature.
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36
Wrap rolls in foil and rewarm in 350F oven 10 minutes.)
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37
Serve warm.
