2 c. milk
1/2 c. cornmeal
1/2 c. sugar
2 eggs
1/4 c. water
1/2 c. shortening or 1 stick butter
1 tsp. salt
1 cake yeast
4 c. (or more) flour

Scald milk and shortening. Sift in dry ingredients, stirring constantly. Bring to boil, then remove from flame and let cool. Beat eggs.

Dissolve yeast in water. Add eggs and yeast water to cooled mush mixture. Add flour. Place in refrigerator overnight. Three hours before baking, take from refrigerator and shape into rolls and place in greased muffin tins. Let rise in warm place until double in size. Bake 15 to 20 minutes in 400 degree oven.