Fluffy butter rolls

Optimized for a large bread machine dough mixer, I get two batches of rolls from this recipe. Very light and "squishable". I use the cornmeal masa for making tamales and corn tortillas, available on the grocery store flour aisle or in the Mexican ethnic section.

Ingredients
1 1/4 Cup milk
1/2 Cup butter
2 eggs
1/2 Cup honey
2 tsp salt
2/3 Cup cornmeal flour
2 Cups whole wheat flour (preferably hard white winter wheat)
1/4 Cup wheat gluten
2 Cups bread flour
1 Tbsp yeast

It helps to break the yolks and swirl the liquids around a bit before adding the rest of the ingredients. Add everything in the order listed and let the bread machine run until its done making dough. Dough should be on the wet side for maximum rise and softness, but you may need to adjust the flour/milk to get the right consistency to properly knead in the machine.

Divide the dough in half and roll one half into a 16"x20" rectangle. Cut lengthwise with a knife, and then cut each half into triangles, slashing alternately to the left and right, perpendicular to the first lengthwise cut. Starting at the wide end of each cut piece, roll it up and pinch the point gently into the roll to secure it. This is easiest if no flour is used on the rolling pin or board, but it can take some practice to handle the stickiness of the dough that way. Place each roll on a lightly greased baking sheet with sufficient distance from one another to prevent them from touching after they've doubled in size.

Repeat with the second half of the dough.

Proof in a warm place (75-90F) 90 minutes (I turn the oven on for 20 seconds and then off, and then place the rolls in it to rise).

Remove the rolls from the oven if necessary and preheat to 350F. Bake 6-10 minutes, or until rolls start to brown on top. Let cool just a bit before serving, as they are easily smashed when warm.

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