1/3 c. cornmeal
1/2 c. sugar
1/2 c. shortening
2 c. milk
1 pkg. active dry yeast
1/2 water warm
2 eggs, beaten
4 c. flour

In a saucepan, cook first 4 ingredients, stirring until it thickens. Allow to cool.

Dissolve yeast in 1/2 cup lukewarm (not hot) water. Set aside for 5 minutes.

Stir yeast mixture into cooled corn meal mix. Set in a warm, draft-free place and allow to rise for 2 hours.

Add eggs, then stir flour into mixture.

Knead for 5 minutes; allow to rise again in a warm, draft-free place for 1 hour.

Form into small rolls and place on a greased cookie sheet.

Preheat oven to 375°F and bake rolls for 15 minutes or until lightly brown and cooked through.

These rolls freeze well.