4 1/2-5 c. flour
1 tbsp. sugar
1 pkg. (1/4 oz.) active dry yeast
1 tsp. salt
1 1/2 c. milk
3 tbsp. butter
1 egg
3 tbsp. white or yellow cornmeal
Vegetable oil

In large bowl, stir together 1 1/2 cups flour, the sugar, yeast and salt. In medium saucepan, heat milk and butter to 120-125 degrees. With electric mixer, at low speed, beat milk mixture into dry ingredients. At medium speed, beat for 2 minutes. Put in egg and 1 cup flour. Beat 2 minutes more, scraping down sides occasionally with spoon. Stir in enough of remaining flour to make stiff dough. Knead dough 3-5 minutes on lightly floured surface.

Place in greased bowl, turning to coat surface. Cover with a clean towel. Let rise in a warm draft free place 1-1 1/2 hours until double. Punch down. Let rest 15 minutes. Roll to 1/2 inch thickness. Cut dough in rounds with floured 3-4 inch cutter. Dip both sides in cornmeal.