Makes 24 rolls. Adapted from unknown source.
Dissolve in mixing bowl:
1 pkg. dry yeast
1/8 tsp. sugar
1/2 c. hot water
After yeast has bloomed, add and mix at medium speed until smooth, about three minutes:
1 c. whole wheat flour
1/3 c. cornmeal
3/4 tsp. salt
1/2 c. plain yogurt
1/4 c. oil
2 Tbs. molasses
1 1/4 – 1 1/2 c. bread flour
Add 1 c. bread flour and knead well for several minutes until the dough is smooth and sticky, using the dough hook. By hand, knead in enough additional bread flour to make a smooth, soft, elastic dough. Cover and let rise.
Roll dough into 2 12″ circles. Lightly brush each circle with oil. Cut each circle into 12 wedges. Roll up from wide end. Place on greased sheets. Cover and chill 2 to 24 hours.
Preheat oven to 375 degrees. Brush rolls with 1 egg white, beaten with 1 Tbs. water. Sprinkle with Kosher salt. Bake 12 minutes or until golden.