Anadama Rolls with Sage

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milk and molasses. Lightly spoon flour into dry measuring cups; level with a knife.

Add 3 cups flour, cornmeal, margarine, sage, and salt to yeast mixture, and stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk. Turn dough out onto a lightly floured surface; punch dough down. Cover and let rest 5 minutes. Divide into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each into a ball.

Place balls of dough 2 inches apart on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.

Preheat oven to 35

Uncover dough. Snip across tops of rolls about 1/4-inch deep to make an "X" design using sharp scissors.

Combine 2 teaspoons water and egg white; brush over dough.

Bake at 350 for 13 minutes or until golden brown.

Serve warm.