1/3 c. cornmeal, stone ground preferred
1/2 c. sugar
2 tsp. salt
1/2 c. shortening
2 c. milk
1 pkg. active dry yeast
1/4 c. warm water (110-115 degrees)
2 beaten eggs
4 c. flour or more as needed
Melted butter
Cornmeal

Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick (like cooked cereal). Cool to lukewarm. Add yeast which has been dissolved in lukewarm water, then eggs. Beat thoroughly. Add flour to form soft dough. Knead well on lightly floured surface. Place in bowl; cover; let rise. Punch down. Roll out to 1 inch thickness; cut with 2 1/2 inch biscuit cutter. Brush with melted butter; dust with cornmeal. Place on greased cookie sheet; cover; let rise. Bake at 375 degrees for 15 minutes. (Dough will keep in refrigerator for several days). Yield: 18 rolls.