Grease the bottom and sides of twelve 2-1/2-inch muffin cups. Sprinkle bottoms with the 1 tablespoon cornmeal; set aside. In a large mixing bowl stir together 1-1/4 cups of the flour, the yeast, and the pepper; set aside.
In a small saucepan combine milk, sugar, butter, and salt; heat and stir over medium heat just until mixture is warm (120 degree F to 130 degrees degree F) and butter almost melts. Add milk mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Stir in the chives and the 1/3 cup cornmeal. Stir in remaining flour. (The batter will be soft and sticky.) Cover and let rest in a warm place for 10 minutes.
Preheat oven to 350 degree F. Spoon batter into prepared muffin cups. Cover loosely. Let rise in a warm place for 20 minutes.
Bake, uncovered, about 18 minutes or until rolls sound hollow when tapped. Cool in muffin cups 5 minutes; loosen edges and remove from muffin cups. Serve warm. Makes 12 rolls.