Cornmeal Rolls

• 1/3 c. cornmeal (stone ground preferred)
• 1/2 c. sugar
• 2 tsp. salt
• 1/2 c. shortening
• 2 c. milk
• 1 pkg. active dry yeast
• 1/4 c. warm water (110~ to 115~)
• 2 beaten eggs
• 4 c. flour or more (as needed)
• melted butter
• cornmeal

1. Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick (like cooked cereal).
2. Cool to lukewarm.
3. Add yeast which has been dissolved in lukewarm water, then eggs.
4. Beat thoroughly.
5. Add flour to form soft dough.
6. Knead well on lightly floured surface.
7. Place in bowl; cover and let rise.
8. Punch down. Roll out to 1-inch thickness; cut with 2 1/2-inch biscuit cutter. Brush with melted butter; dust with cornmeal.
9. Place on greased cookie sheet; cover and let rise.
10. Bake at 375u0b0 for 15 minutes. (Dough will keep in refrigerator for several days.)
11. Yield:
12. 18 rolls.

cornmeal, sugar, salt, shortening, milk, active dry yeast, warm water, eggs, flour, butter, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=601627 (may not work)