Combine 1 3/4 cup water, 1/3 cup cornmeal, sugar, oil and salt in a medium sized glass bowl. Microwave on high 4 minutes. Mixture will boil. Remove from microwave and let sit about 10 minutes, until mixture cools to between 120 an 130 degrees F.
Dissolve yeast in the remaining 1/2 cup of water. Combine yeast water and cornmeal mixture in a large mixing bowl. (I used my Kitchenaid mixer.) Add in eggs and half the flour. Mix until smooth. Add remaining flour. Knead dough for 8 minutes on a low mixing speed. (I do not recommend kneading this dough by hand just because it is really sticky!) Dough will be very soft and will not hold a shape. Cover with plastic wrap that's been sprayed with non-stick spray and let sit in a warm spot for 45 minutes to 1 hour, until dough has doubled in size.
Sprinkle top of dough with additional flour and punch it down. Scrape dough onto a floured countertop. Prepare a jelly roll pan by spraying it with non-stick spray.
Using a knife and/or kitchen shears and additional flour, divide dough into 24 pieces. Pinch and roll each piece into a ball. After I've cut the dough into pieces, usually each piece is nowhere near round shape. I like to take the edges of the piece and pinch them into the middle- this creates one flat side. Use that flat side to try and roll it all into a ball, then set roll in the pan round side up.
Brush rolls with 2 TBSP melted butter and dust with the 3 TBSP cornmeal. Let rise in a luke-warm oven for 30 minutes. (I usually turn the oven on for about 3 minutes, then turn it off and put my rolls in there to rise.)
Turn oven on to 375 degrees F and bake rolls for 20-22 minutes. Brush with remaining 2 TBSP melted butter and serve topped with Smucker's® Fruit & Honey Fruit Spread.
*I used 1 cup whole wheat flour and the rest all-purpose flour. If you have dough enhancer, you can replace 1/4 cup of the all-purpose flour with it as it helps to give the bread a softer, fluffier texture.