1 1/2 c. all-purpose flour
3/4 c. cornmeal
1 pkg. active dry yeast
1 tsp. baking powder
3/4 c. milk
1/3 c. shortening
3 tbsp. sugar
1 tsp. salt
1 egg

In a large bowl combine 3/4 cup of flour, the cornmeal, yeast and baking powder. In a saucepan heat the milk, shortening, sugar and salt until just warm enough for the shortening to melt. Add the liquid mixture to the dry ingredients. Beat with an electric mixer at low speed for 30 seconds, scraping the sides of the bowl. Add the egg and beat at high speed for 3 minutes. Beat in the remaining flour at low speed for 2 minutes, or until smooth. Cover and refrigerate for several hours or overnight.

Stir down the dough, and let rest for 10 minutes. Grease 12 (2 1/2 inch) muffin cups and fill 1/2 full. Cover and set aside to rise for 1 hour or until doubled. Bake in a 325 degree oven for 20-25 minutes, or until golden brown. Makes 12 rolls.