Corn Meal Batter Rolls

• 1 1/2 c. flour
• 3/4 c. yellow corn meal
• 1 pkg. yeast
• 1 tsp. baking powder
• 3/4 c. milk
• 1/3 c. shortening
• 3 Tbsp. sugar
• 1 tsp. salt
• 1 egg

1. In large bowl, combine 3/4 cup flour. corn meal, yeast and baking powder.
2. Stir together milk, shortening, sugar and salt until shortening almost melts.
3. Add to dry ingredients.
4. Add egg. Beat on low 1/2 minute.
5. Beat 3 minutes on high.
6. At low beat in remaining flour 2 minutes.
7. Cover and refrigerate several hours or overnight.
8. About 1 1/2 hours before serving, time out of refrigerator.
9. Stir down.
10. Let rest 10 minutes.
11. Drop batter into greased muffin pans.
12. Fill half full.
13. Cover and let rise 1 hour. Bake at 325u0b0 for 20 to 25 minutes.
14. Makes 12 rolls.

flour, yellow corn meal, yeast, baking powder, milk, shortening, sugar, salt, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=821471 (may not work)