In a large mixing bowl, dissolve the yeast in warm water (110-115°F). Add sugar and stir well; allow to sit for 5 minutes. Add the House-Autry Yellow Plain Corn Meal, egg, olive oil, onion flakes, garlic powder, parsley, salt and half the flour. Beat until smooth. Add in enough of the remaining flour to form a nice, soft dough.
Turn dough onto a floured surface and knead for 7-10 minutes. Dough will be smooth and elastic. Place in a bowl that has been sprayed with nonstick cooking spray. Cover with plastic wrap that has also been sprayed with nonstick cooking spray. Place in a warm, draft-free place and allow dough to rise until doubled in size, about an hour.
Punch dough down. Turn onto a floured surface and cut in half. With a rolling pin, roll each half into a 12-inch circle. Cut each circle into 12 wedges. Roll each wedge up from the wide end. Place rolls pointed side down on greased baking sheet, 3-inches apart and curve the ends to form a crescent shape. Cover and allow rolls to double in size, about 40 minutes.
Bake at 375°F for 20 minutes, or until golden brown in color. Yield: 24 rolls.
