In a saucepan combine 1 3/4 cup water, corn meal, sugar, oil & salt.
Cook and stir over medium heat until mixture boils, about 9-11 minutes.
Cool at room temperature to 120° F to 130° F.
Place in a mixing bowl.
Dissolve yeast in 1/2 cup warm water (remaining water).
Add to corn meal mixture, add eggs and mix well, add enough flour to make a soft dough.
Turn onto a floured board, knead until smooth and elastic.
Place in a greased bowl, cover, let rise in warm place about 45 minutes.
Punch down dough, shape into 24 balls, place on greased pan.
Brush with butter and sprinkle with corn meal.
Let rise 30 minutes, bake at 375° F for 18-20 minutes until golden brown.Servings: 1 dozen