In a large saucepan, mix together cornmeal, sugar, salt, milk and butter. Boil until thickened, about 5 minutes. Remove from heat and continue stirring for a few minutes. Cool mixture to lukewarm. Dissolve yeast in warm water according to general breadmaking instructions.

While yeast is developing, add the eggs and vanilla to cornmeal mixture. Add yeast then flour. Knead well and put in a greased bowl. Cover and let rise until doubled. Punch down and divide into the desired number of portions. Form round rolls and place on greased baking sheet. Cover and let rise until doubled again. Bake for 15 - 20 minutes or until golden brown.