In small saucepan, combine milk, sugar, 1/4 cup butter, 1/4 cup cornmeal and salt; cook and stir until warm (105 degrees F to 115 degrees F).

In large bowl, dissolve yeast in warm water. Add egg and milk mixture. Gradually stir in enough flour to make a soft dough. Turn out onto lightly floured surface; knead gently 2 to 3 minutes to make a smooth ball. (Knead in just enough remaining flour so dough is no longer sticky.) Place in greased bowl, turning once to grease surface. Cover; let rise in warm place until doubled in size (1 hour). Punch dough down; turn out on lightly floured surface. Let dough rest for 10 minutes. Grease 15x10x1-inch baking pan.

To shape rolls, roll or pat dough to a 10x8-inch rectangle about 3/4-inch thick. Cut into 2-1/2x1-inch strips. Arrange strips in prepared pan, leaving about 1/2 inch between each strip. Cover and let rise until nearly doubled in size (about 30 minutes).

Brush with melted butter. Sprinkle with additional cornmeal, if you like. Bake in a 400 degree F oven for 12 to 15 minutes, or until golden and rolls sound hollow when lightly tapped. Remove from pan. Serve warm or room temperature. Makes 32 rolls.

Prepare rolls through step 3, except do not let rolls rise. Cover pan and refrigerate up to 24 hours. Let rolls stand for 30 minutes at room temperature before baking. Continue as directed with step 4.