In a large bowl stir together whole wheat flour, 4 Tbsp. of the cornmeal, the yeast, and salt.
In a large saucepan cook millet over medium heat 5 minutes or until toasted and has a nutty aroma, stirring occasionally. Add milk and 1/3 cup butter. Heat and stir just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to yeast mixture; add eggs and molasses. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the all-purpose flour as you can to make a soft, yet firm dough.
Preheat oven to 400 degrees F. Brush rolls with melted butter and sprinkle with remaining 1 Tbsp. cornmeal. Bake 25 minutes or until rolls are golden and sound hollow when lightly tapped. Cool in pan 10 minutes. Pull apart and serve warm.