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1
Preheat the oven to 400 degrees F. Brown the sausage in a skillet over medium heat.
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2
Add the onions and jalapenos.
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3
Continue to cook for 3 minutes.
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4
Remove from the heat and drain on a paper-lined plate.
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5
Set aside and cool to room temperature.
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6
Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook.
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7
Add the water.
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8
With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast.
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9
If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced.
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10
In a separate large mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, salt, sausage mixture, and cheese.
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11
Add this mixture.
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12
Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook.
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13
Remove the dough from the bowl.
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14
Coat the down with the remaining teaspoon vegetable oil.
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15
Return the dough to the bowl and turn it to oil all sides.
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16
Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours.
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17
Remove the dough from the bowl and turn it onto a lightly floured surface.
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18
Using your hands, gently roll and form it into a narrow loaf about 24 inches long.
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19
Cut the dough into 18 equal pieces .
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20
(each about 2 1/2 ounces) With the palm of your hand, roll the portions on a lightly floured surface to form small round rolls.
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21
Line a baking sheet with parchment paper and sprinkle it with the remaining 2 tablespoons cornmeal.
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22
Place the rolls about 1-inch apart on the paper.
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23
Cover the rolls with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30 minutes.
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24
Using a sharp knife, make a small X on top of each roll.
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25
Bake until golden brown, about 20 minutes.
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26
Remove from the oven and serve warm.
