Dissolve yeast in warm water in bowl. Let stand 10 minutes.
Add whole wheat flour, cornmeal, 1/4 cup melted butter, honey, egg and salt to yeast mixture; mix well. Stir in 3 cups bread flour, 1/2 cup at a time, until dough pulls away from sides of bowl.
Turn dough onto lightly floured surface. Knead 10 minutes until smooth and elastic, using an additional 1/2 cup bread flour, if necessary. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 20 minutes until doubled in size. (Dough is ready if indentation remains when touched.)
Punch dough down; divide in half. Shape each half into 12 balls; flouring hands if necessary. Place 1 inch apart onto greased baking sheets. Cover, let rise in warm place 15 minutes until double in size. Lightly cut 1/8-inch deep “X” into top of each roll with sharp serrated knife.
Heat oven to 400°F.
Bake 12-15 minutes or until golden brown. Remove from oven; brush with melted butter. Sprinkle with cornmeal.
Serve warm with butter with olive oil.
Create a warm place to let dough rise by heating oven to 200°F, 2 minutes. Turn off oven. Place dough in oven and let rise as directed.