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

Dissolve yeast in warm water. Combine cornmeal, sugar, salt, shortening, and milk in a heavy saucepan.

Cook, stirring constantly, until thick; cool to lukewarm. Add eggs and yeast, beating thoroughly.

Stir in flour gradually, a small amount at a time, beating well after each addition.

Turn out onto a floured work surface and knead for 5 minutes. Place in a bowl which has been wiped with oil, turning once to coat and prevent a dry crust from forming.

Cover and let rise for about 1 hour or until doubled in bulk, then punch down.

Refrigerate and use for rolls as desired, allowing the portion to be used to warm up to room temperature (90-120 minutes) before using.

Place roll in a greased pan or on baking sheets and bake in a 425°F oven for about 14 minutes or until golden brown and done.

Makes 2 1/2 dozen rolls.