Combine 1-1/2 cups of the flour and the yeast in a large mixing bowl; set aside.
Heat and stir buttermilk, 1/2 cup butter or margarine, sugar, and salt in a saucepan just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in cornmeal and as much of the remaining flour as you can.
On a floured surface, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 hour).
Punch dough down. Turn out onto a floured surface. Divide in half. Cover and let rest for 10 minutes. Meanwhile, grease two baking sheets.
Roll each dough half into a 16x10-inch rectangle. Brush some of the melted 1/2 cup butter or margarine on top of each dough rectangle; sprinkle each rectangle with half of the cheese. Cut each dough rectangle lengthwise into two 16x5-inch pieces. Roll up each piece into a spiral, starting from a long side; seal. Cut each rolled strip crosswise into four pieces. Roll each piece of dough into a rope about 10 inches long.
To shape rolls, fold each rope in half and gently twist ends twice. Place about 2 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double (about 30 minutes).
Brush tops of rolls with remaining melted butter or margarine. Sprinkle with peppercorns. Bake in a 375 degree F oven for 10 to 12 minutes or until golden. Remove from baking sheet and cool on a wire rack. Makes 16.