From A Baker Dozen...........
Dissolve 1 package (1 Tablespoon) dry yeast in in 1/2 cup warm water. Stir in 1 1/2 cups of lukewarm milk, 1 cup cornmeal, 1/3 cup sugar, 1/2 butter (softened or melted), 2 eggs, 1 1/2 teaspoons salt, and 2 cups of flour.
Beat until smooth. Stir in (approximately) 4 cups flour. Knead until smooth (about 5 minutes). Place in greased bowl; cover and let rise until double, about 1 1/2 hours.
Spray two baking sheets, sprinkle w/ cornmeal. Punch down dough and divide in two. Roll each half into 12" circle and spread with softened butter; cut each circle into 14 to 20 wedges, depending on the size of roll you want. Roll up each wedge, starting at wide end and ending at point.
Place rolls with points down on baking sheets. Cover and let rise until double (about 40 minutes). Preheat oven to 400. Brush crescents with melted butter and sprinkle with cornmeal. Bake until lightly browned, about 15 minutes (more for larger rolls).