Preparation

• In a heavy-bottomed saucepan over medium heat, bring milk, 1 cup water and salt to a boil. Slowly add the cornmeal, whisking constantly until the mixture thickens and begins to boil. Remove from heat and whisk in the molasses, brown sugar and butter. Transfer the mixture into a large bowl. Let cool to 115 degrees, whisking regularly.

• Pour ½ cup warm water into a small bowl and sprinkle with yeast. Do not stir. Let stand 10 minutes or until yeast becomes foamy. Stir into cornmeal mixture.

• Mix together 3 cups all-purpose flour and the whole wheat flour. Add flours to the cornmeal mixture, a cup at a time. Mix until the dough becomes soft and slightly sticky and pulls away from the sides of the bowl.

• Turn dough out onto a floured surface and knead with floured hands 10 minutes, until dough is smooth and elastic, adding more flour as needed. (The dough will still be a bit sticky.)

• Form the dough into a ball and place into a large bowl coated with butter or nonstick spray. Cover with plastic wrap and a towel and let rise in a warm, draft-free area 1 hour or until doubled in size.

• Punch down dough and re-cover with plastic wrap and a towel. Let rest 10 minutes.

• Grease 2 9-inch cake pans.

• Roll the dough out into an 18-inch log. Cut the log into 18 1-inch pieces. With floured hands, roll each piece into a ball. Place 9 rolls into each cake pan, leaving space between rolls. Cover each pan loosely with a towel and let rolls rise in a warm, draft-free area 30 minutes or until nearly doubled in size.

• Preheat oven to 400 degrees.

• When the second rise is finished, beat the egg with 1 teaspoon of water in a small bowl. Brush the rolls with the egg wash and sprinkle with seeds. Place the rolls in the oven and immediately lower the temperature to 350 degrees. Bake 30 minutes or until golden brown.