1/4 c. lukewarm water
1 pkg. dry yeast
1 egg
1 1/2 c. skim milk
1/3 c. melted butter
1/3 c. sugar
1 tsp. salt
1 tbsp. cornmeal
5 c. flour

Mix and dissolve yeast in water. Blend in remaining ingredients, except 3 cups flour. Cover. Let stand in warm place for 1 hour. Add remaining flour and mix to soft dough. Set in warm place until double. Punch down. Can store in plastic bag in refrigerator and will keep several days. Or roll dough to about 1/2 inch thick, cut into 4 inch squares, then cross corners to make a triangle. Fry in oil until puffy and golden brown. They will rise to top and turn over during frying. Serve with butter and honey or cinnamon and sugar.