Easy Yeast Muffin Rolls

Place the warm water and sugar in a large mixing bowl and stir to combine. Sprinkle the yeast evenly over the water and let it proof for 5 minutes or until it is bubbly.

Beat in the eggs and melted butter on medium speed with an electric mixer. With the mixer running on low speed, add the flour and cornmeal. Do not overmix. Scrape down the sides as needed.

Grease muffin tins. Spoon 1/4 cup batter into each muffin cup. Place the muffin tins in the refrigerator for 2 hours (batter can be stored for up to 1 week).

When ready to bake, preheat the oven to 350 degrees F.

Place the muffin tins in the oven and bake at 350 degrees F for 20 minutes or until the tops bounce back when lightly pressed. Remove the pans from the oven and let the muffins cool in the pans for 5 minutes then remove them to a wire rack to cool completely.

Store the muffins in an airtight container at room temperature for up to 1 week.