Mexican Bubble Rolls
Source: Fleishmann's Yeast

2 cups warm water (100F to 110F)
2 pkgs. active dry yeast
1/4 cup sugar
1/4 cup butter or margarine softened
1 teaspoon salt
4 to 4 1/4 cups all purpose flour
1 1/2 cups yellow cornmeal
2 jars (4 oz. each) diced pimentos, well drained
3/4 cups grated parmesan cheese
1 tablespoon whole cumin seed, toasted

Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.

Add another 1 1/2 cups warm water, sugar, butter, salt, 1 1/2 cups flour and cornmeal; blend well. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add 1 cup flour; beat 2 minutes at high speed.

Stir in remaining flour to make soft dough.

Knead on floured surface until smooth, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft free place until doubled in size about 1 hour.

Meanwhile, combine pimientos, cheese and cumin seed in small bowl. Mix well.

Punch down dough. On floured surface, divide dough into 24 pieces; flatten to 3-inch circles. Place 2 teaspoons pimiento mixture in center of each circle. Pull up dough to enclose filling and pinch to seal.

Place balls sealed side down, in 2 greased 9 inch round cake pans. Cover; let rise in warm, draft free place until doubled in size, about 3o minutes.

Preheat oven to 375 F. Bake for 25 minutes or until golden brown. Remove from pans; cool on wire racks.