1 c. milk, scalded
1/4 c. butter, oil or butter
1 c. warm (105 to 115 degrees) water
5-6 c. flour (white, wheat or combination)
Cornmeal
2 tbsp. sugar or honey
1 tbsp. salt
1 pkg. dry or compressed yeast

Mix together hot milk, shortening, sugar and salt. Cool. Dissolve yeast in warm water and add to milk mixture. Add 3 cups flour and beat until smooth. Gradually add more flour until soft dough is formed. Turn out on floured board and knead 8-10 minutes until elastic, adding flour as needed. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled in bulk, about 1 hour. Punch down. Divide in half.

On floured board, roll to 1/2 inch thickness and cut as many circles as you can. Move circles to cookie sheet sprinkled with cornmeal. Sprinkle tops too. Collect scraps and roll out until dough is all used. Let rise until doubled.

To bake, heat a griddle or electric skillet to about 350 degrees. Grease lightly. Brown each side, 10-15 minutes each. To cut, insert tines of fork all around edges and pull apart.