1 env. dry yeast
1/4 cup very warm water
3/4 cup milk
3 cups flour
1/2 cup corn meal
1/4 cup sugar
1 1/2 tbsp. butter or shortening
1/2 tsp. salt
1 egg
2 tbsp. melted butter

Sprinkle yeast over warm water; stir until dissolved. Scald milk (190°F).

Add sugar, salt and butter or shortening to scalded milk. Allow to cool to 90°F and beat in 1 cup flour, egg, yeast mixture and 1/2 cup corn meal until smooth.

Beat in remaining flour and stir until you have a stiff dough. Turn out on floured surface and cover and allow to rest for 10 minutes.

Roll out into a 16-inch circle. Brush with melted butter. Cut into wedges. Starting with wide end, roll up and place on a greased cookie sheet.

Cover; let rise double (about 50 minutes) until doubled.

Bake in a preheated 350°F oven until golden and light and inside reaches about 190°F. Brush while still warm with melted butter. Let cool for 12 minutes before serving.