Step 1

In a small blender, mix together the milk, water, corn, melted butter and sugar. Blend until the mixture is smooth.

Step 2

Either on the stove or in the microwave, heat up this mixture until it is warm, about 110F. Sprinkle the yeast evenly over the top, and then stir it into the mixture. Let this sit for 5 minutes or until foamy.

Step 3

While the yeast is activating, add the flour and salt to the bowl of a stand mixer.

Step 4

Beat the egg in a small bowl, and add the egg to the yeast mixture after the yeast has activated. Stir gently to combine.

Step 5

Add the yeast mixture in with the flour. Use the hook attachment on the stand mixer and mix on medium-low speed for 10 minutes. The dough will start loose and shaggy, but it will begin to form a smooth dough as gluten forms. Scrape down the sides as needed, and you'll know the dough is ready when it completely pulls away from the sides of the bowl and twists around the hook.

Step 6

Grease a large bowl with spray oil, and add in the dough. Cover and let rise in a warm place for 1 hour or until doubled in size.

Step 7

When the dough has doubled in size, punch it down and move it to a floured work surface. Cut the dough into 8 equal pieces and form the pieces into round balls. Transfer these to a parchment lined baking sheet, giving at least 2" between dough balls. Let them rise another hour.

Step 8

Preheat the oven to 375F and whisk your second egg. When the rolls have risen again (this time to about 1.5x their original size) generously brush the egg on top of them, and then bake for 20-22 minutes, or until golden brown.

Step 9

While the rolls are baking, whisk together all the ingredients for the cornmeal sugar butter.

Step 10

When the rolls are out of the oven, brush liberally with the cornmeal butter and serve warm!