The golden color of these bread rolls is so pretty.

Ingredients

* 1 envelope active dry yeast
* 1/2 C. warm water
* 1/2 C. milk
* 1/4 C. olive oil
* 2 C. unbleached all-purpose flour
* 1/2 C. yellow cornmeal
* 1 tsp. salt
* 10 cherry tomatoes, halved

Directions

In a large bowl, sprinkle the yeast over the water. Let stand for 2 minutes or until yeast is creamy. Stir until yeast dissolves. Stir in the milk and 2 Tbs. oil. In a large bowl, mix together the flour, cornmeal and salt. Add the dry ingredients to the liquid and stir until a dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour if necessary to make a moist dough. Shape the dough into a ball.

Oil the inside of a large bowl. Add the dough, turning once to oil the top. Cover with plastic wrap and let rise 1 1/2 hours in a warm, draft-free place. Oil a 10-inch spring-form pan. Press the dough down to eliminate air bubbles. Cut the dough into quarters. Cut each quarter into 5 even pieces. Roll each piece into a ball. Arrange the pieces in the pan. Press a tomato half cut-side down in the center of each piece of dough. Cover with plastic wrap and let rise in a warm place for 45 minutes or until doubled in size.

Preheat oven to 400 degrees. Drizzle the dough with the remaining 2 Tbs. olive oil. Bake 30 minutes or until golden brown. Remove the sides of the pan. Slide rolls onto a rack to cool. Wrap in foil and store at room temperature for 24 hours.

Serves 8-10.

For more Italian recipes and other ethnic cuisines, visit http://www.recipe4living.com/recipes/global_cuisines!