4 c. milk
1 c. shortening
1 c. cornmeal
1 c. sugar
10 to 14 c. flour
4 tsp. salt
4 eggs
2 yeast
1/2 c. warm water

Yields 6 to 7 dozen rolls.

Scald milk. Add shortening; stir in cornmeal, sugar and salt. Cool. Beat in large bowl. Dissolve compressed or granular yeast in lukewarm water. Add yeast in cornmeal mixture to eggs. Stir in 5 or more cups flour. Add just enough flour to make dough that it is not sticky. Cover with damp towel and store in refrigerator until needed. Keeps 3 or 4 days. Remove before needed. Shape into rolls and let rise in warm place until bulk doubles.

Bake for 10 to 12 minutes in 400°F oven.