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1
Scald milk in a 1-quart saucepan.
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2
Stir in cornmeal, mixing constantly, and cook over medium heat about 5 minutes, until thickened.
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3
Add salt and transfer to a large mixing bowl.
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4
Place yeast in a bowl and add 1/2 cup warm water.
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5
When cornmeal is no longer hot, stir in yeast and syrup.
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6
Mix in whole wheat flour, then 1 cup all-purpose flour a half cup at a time, until a soft dough forms.
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7
Place on a floured surface and knead about 8 minutes, adding most of remaining flour.
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8
Dough should be elastic and a bit sticky.
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9
Wipe a large bowl with some melted butter, place dough in bowl, turn so buttered side is up, cover loosely and allow to rise until doubled, about 1 hour.
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10
Punch dough down and roll or stretch on a board to a rectangle 12 by 16 inches.
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11
Sprinkle Cheddar on top or spread with goat cheese.
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12
Scatter with sage.
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13
With long side facing you, roll dough up tightly.
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14
Brush edge with water to seal it.
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15
Cut roll in four equal sections, and cut each in thirds.
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16
Use half the remaining melted butter to grease a baking pan 9 by 13 by 2 inches.
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17
Place rolls in pan with a cut side up and brush tops with remaining butter.
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18
Let rise 30 minutes.
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19
Preheat oven to 425 degrees.
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20
Bake rolls 10 minutes, lower temperature to 350 degrees and bake about 30 minutes more, until browned.
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21
Remove pan from oven and cool 10 minutes.
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22
Cut rolls apart and transfer to a rack to cool completely.
