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

In large mixer bowl combine 3/4 cup flour, cornmeal, yeast and baking powder. Heat and stir together milk, shortening, sugar and salt just until warm (115 degrees). Add to dry ingredients in bowl; add egg. Beat on low speed for 30 seconds, scraping bowl. Beat 3 minutes at high speed. At low speed, beat in remaining flour 2 minutes or until smooth. Cover and refrigerate several hours or overnight.

About 1 1/4 hours before serving, remove batter form refrigerator; stir down. Let rest 10 minutes. Drop batter into greased muffin pans, filling half full. Cover; let rise 1 hour or until double. Bake in 325 degree oven for 20 to 35 minutes. Yield: 12 rolls.

Note: To mix and bake the same day, let batter rise 1 hour; drop into muffin pans and let rise 45 minutes.