1 cake fresh or 1 pkg. granulated yeast
2 c. lukewarm water
1/2 c. sugar
1 c. white flour
1 c. whole-wheat flour
1 c. yellow corn meal
1 1/2 tsp. salt
1/3 c. shortening
2 beaten eggs
3 c. white flour

Soften yeast in lukewarm water, add sugar, salt, shortening and eggs. Add 3 cups white flour, beat light.

Divide into 3 equal parts. Add 1 cup flour to first part, beat light and divide into 3 equal parts. Add 1 cup flour to first part and knead until smooth on lightly floured surface. Add whole-wheat flour to second part, knead smooth. Add corn meal to third part, knead smooth.

Place in separate greased bowls, grease top of dough, cover and let rise until double in bulk about 1 hour. Punch down; let rise again until doubled, about 45 minutes. Shape in balls, put one ball of each type of dough into each greased muffin pan. Cover and let rise until doubled in bulk. Brush tops with shortening. Bake in hot oven (425 degrees for 15 minutes). Makes 2 dozen rolls.