1 c. cornmeal
3 c. milk
1/4 lb. butter
1 tbsp. salt
1/2 c. sugar
3 eggs
2 pkgs. yeast
1/2 c. lukewarm water
6-8 c. flour

Cook cornmeal and milk in double boiler or over very low heat until thick. Add butter, salt and sugar and cool mixture. Then add eggs. Dissolve 2 packages yeast in 1/2 cup lukewarm water.

Stir yeast mixture into cooled cornmeal mixture. Add flour gradually, one cup at a time.

Let rise in a warm place until doubled.

Punch down and shape into rolls. Place on greased baking sheets and allow to rise for about 15 minutes; meanwhile, preheat oven to 400°F.

Bake for 15-20 minutes.

Makes 2 dozen. Brush with butter after removing from oven.