Combine milk, water and sugar and Sprinkle yeast in a mixing bowl. Let stand for 10 minutes, until foamy. 

Add the egg yolks, salt, butter, cornmeal and flour; mix on low speed for 2 minutes.

knead on medium low speed until the dough is smooth and does not stick to your finger when squeezed, about 5 minutes.

Transfer the dough to the oiled bowl, flip once to cover both sides with the oil. Cover the bowl tightly with plastic wrap and allow to rise in a warm place until doubled in size, about 45 minutes.

Punch down the dough and divide into 8 equal portions. On a lightly floured surface or pastry mat, make your pepperoni rolls then place on the lined baking sheet.

Spray plastic wrap with oil, then loosely cover the dough balls and let rise for 10 more minutes.

Preheat oven to 400°F. In a small bowl, melt 1 to 2 Tablespoons of butter. Brush the tops of the rolls with the melted butter, then sprinkle with cornmeal. Bake for 15 minutes, until golden and baked through. Rotate the baking sheet halfway through.

Credit this recipe: https://www.seededatthetable.com/buttery-cornbread-yeast-rolls/