I didn't make that raisin pupkin rolls as we didn't think the sweet rolls would go well with meat... However, I did make many fabulous bread savory rolls today. This is my first attempt to try savory bread and it was really delicious!

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Corn and Cheddar Cheese Loaf (or rolls)
From Chef Wan's Sweet Treats

Make 2 loaves
OR about 88 VERY tiny rolls (I used four 12-hole mini muffin tins when
baking ½ of the quantity and I got 44 rolls, 25gm each roll.)

1 T. active dry yeast (2 pkg. of 7g active dry yeast), or 30 gram fresh
yeast
½ cup warm water (I used milk.)
1 cup cornmeal (I used corn flour so the texture is finer than
polenta/yellow maize, not the corn starch/us or cornflour in British
commonwealth countries.)
2 t. salt
1 T. sugar
½ t. baking soda
2 eggs
1 cup yogurt/sour cream (I have to admit that I only had ssome yogurt left
and I added some light sour cream.)
½ cup corn oil/olive oil (I used extra virgin olive oil.)
1 cup creamed sweetcorn
5 cups + extra all-purpose flour (1 cup plain flour for making bread = 5
oz.)
1 ½ cups cheddar cheese, grated
2 green chilies, finely chopped (I used 1 t. cayenne pepper powder as I
dont' have green chilies in the fridge.)
1 onion, diced and (slowly) fried (with low heat) until golden born
extra polenta/yellow maize for sprinkling (optional but you get a nice
crunchy texture on the top of the bread)

Allow the yeast dissolve in the warm water, and sugar for 10 minutes until
frothy.
Add cornmeal, salt and baking soda to the yeast mixture.
In a large bowl, place the flour and make a well in the center, add the
eggs, yogurt, oil, sweetcorn, cheese, chilies, onion and the yeast mixture.
Knead until dough forms. Add extra flour if necessary. (Do not over knead
so you can get really light texture of the finished bread.) Allow the dough
to rest for 10 minutes, then knead again light. Place in a bowl and set
aside to prove until double in bulk, about 1.5 hours.
Punch down the dough, divide into 2 parts and place each portion in a baking
pan. Allow the dough to double in bulk again. Bake in preheated oven at
180C/350F for an hour or until the bottom of the loaves sounds hollow when
tapped.

** If make into rolls, the baking time is much shorter, about 25 - 30
minutes.