1 c. milk
1/4 c. cornmeal
2 pkgs. dry yeast
1/3 c. water (warm)
2/3 c. cold water
1/2 c. sugar
1 tsp. salt
1/4 lb. butter
4 to 6 c. flour

Heat milk and cornmeal together until thick. Let cool. Dissolve yeast in warm water. Mix cold water, sugar and salt together in large bowl and stir in cornmeal mixture and butter. When mixture is lukewarm, add dissolved yeast and lightly beaten eggs. Stir in flour cover and let rise until double about 1 hour. Punch down again and let rise again about 30 minutes. Shape into rolls and place in buttered pans. Cover and let rise again double. Then bake at 375 degrees for 20 minutes.