Cornmeal Yeast Rolls

• 3/4 c. milk
• 1 1/4 c. regular cornmeal
• 1 c. boiling water
• 1 pkg. dry yeast
• 1/2 c. warm water (105~ to 115~)
• 1/2 c. butter or margarine, melted
• 1/3 c. sugar
• 2 egg yolks, slightly beaten
• 2 tsp. salt
• 4 to 5 c. all-purpose flour

1. Scald milk; cool to 105u0b0 to 115u0b0.
2. Combine cornmeal and 1 cup boiling water in a large mixing bowl; let stand 10 minutes. Dissolve yeast in 1/2 cup warm water in medium mixing bowl; let stand 5 minutes.
3. Add scalded milk, butter, sugar, egg yolks and salt to yeast mixture; blend well.
4. Gradually add to cornmeal, stirring well.
5. Gradually stir in enough flour to make a soft dough.
6. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes).
7. Place dough in a greased bowl, turning to grease top.
8. Cover; let rise in a warm place (85u0b0) free from drafts, 1 hour or until doubled in bulk.

milk, regular cornmeal, boiling water, yeast, warm water, butter, sugar, egg yolks, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518982 (may not work)